Maitre

Description

Job Summary: Professional responsible for operational management of the dining room, focused on excellence in customer service, team supervision, and performance analysis to implement strategic improvements. Key Highlights: 1. Operational management and excellence in customer service 2. Team leadership and development focused on high performance 3. Analysis of KPIs and reports for restaurant strategies **Key Responsibilities:** * Operational management of the dining room, ensuring excellence in customer service. * Supervision of staff scheduling and reservation tracking. * Monitoring of dining room performance indicators (average check, table turnover rate, occupancy rate, and customer satisfaction). * Implementation and auditing of opening/closing checklists and service standards. * Training and development of staff with a focus on high performance. * Analysis of managerial reports and support to management in executing restaurant strategies. * Identification of operational improvements and implementation of action plans. * Sales monitoring and development of upselling strategies. * Ensuring adherence to service standards, etiquette, and hospitality standards of the establishment. **Requirements:** * Completed High School education. * Experience in dining room management and team leadership. * Knowledge of performance indicators and managerial reports. * Proficiency in control tools, operational checklists, and processes. * Knowledge of hospitality, etiquette, and beverage and wine service. * Strategic leadership profile, organized and results-oriented. **Additional Information:** * Employment Type: CLT (Consolidation of Labor Laws contract). * Compensation: BRL 2,307.00 \+ tips (variable between BRL 1,500.00 and BRL 3,500.00 depending on season). * Benefits: Meal allowance and transportation voucher. * Schedule: Rotating 6-days-on/1-day-off schedule, initially from 10:00 AM to 7:00 PM. Minimum Education Level: High School (Secondary Education)