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Job Summary: Lead the team, ensure excellence in customer service, supervise operations, and maintain the quality of the bar/restaurant environment. Key Highlights: 1. Leadership and team development for service and bar staff. 2. Focus on customer satisfaction and conflict resolution. 3. Operational supervision and assurance of quality standards. Team Management: Train, schedule, and motivate waitstaff, bartenders, and assistants to ensure adherence to service standards. Service Excellence: Monitor dining room/bar flow to ensure customer satisfaction and promptly resolve any conflicts. Operational Control: Supervise cash closing, inventory of supplies (beverages and perishable items), and waste control. Quality Assurance: Maintain space organization, cleanliness, and ambiance, ensuring service standards are upheld across all shifts. Kitchen Coordination: Maintain aligned communication with kitchen staff to ensure smooth order processing. Prior leadership experience in bars or restaurants. Knowledge of operational routines (cash closing, shift scheduling). Strong communication skills and ability to solve problems under pressure. Flexible availability (including evenings, weekends, and holidays). Opening and Closing Checklist: Verifies that tables are properly set, ambient sound is at the ideal volume, and lighting is appropriate. Bar Support: Monitors drink preparation time and ensures presentation (garnishes, correct glassware) complies with house standards. Hygiene: Ensures staff wear clean uniforms and common areas are immaculate. Experience as a cook or in operational roles is a plus. Employment Type: Full-time CLT Compensation: R$2\.800,00 per month Benefits: * Meal allowance * Transportation allowance Work Location: On-site
