RESTAURANT GENERAL MANAGER

Description

Job Summary: Strategically manage a restaurant, covering financial, people, strategic, and operational management—with emphasis on results and quality. Key Highlights: 1. Comprehensive strategic restaurant management 2. Proactive leadership focused on results 3. Talent development and training * **Job Mission:** Strategically manage the restaurant regarding key performance indicators and operational processes, assuming full responsibility for the entire store: Financial management; People management; Strategic management; and Operational management. **RESPONSIBILITIES** * **Financial Management:** Invoice control, inventory management, cash flow monitoring, control of operational costs (products, labor, maintenance, services), analysis and management of KPIs, data entry into systems. * **Talent Management:** Tracking and recording work hours via electronic time clock, scheduling of days off, vacation scheduling, personnel file management, hiring and termination of employees, staff development and training, and analysis and management of KPIs. Responsible for training and certifying Store Associates, Trainers, Shift Coordinators, Assistant Managers, and/or other relevant positions in company-owned or franchised stores, as well as corporate and franchisee employees. * **Proactive Leadership:** Sales management and promotion, marketing management, management and control of merchandise waste, conflict resolution, service and quality assurance management, analysis and management of goals and KPIs. * **Results-Oriented Focus:** Product and merchandise calculation and procurement (ordering); Document submission/control to ensure information quality and compliance with all restaurant operational processes, procedures, and standards: 1 \- Front-of-House: Customer service, cashier duties, order delivery, and suggestive selling; 2 \- Mid-House: Food handling for final product preparation; 3 \- Back-of-House: Food preparation; 4 \- Miscellaneous: Restaurant cleaning, receiving and storage of merchandise, stock and refrigerator inventory counts, and execution of brand standards, procedures, and protocols. **REQUIRED KNOWLEDGE AND SKILLS** **Education**: Completed or ongoing undergraduate degree. **Knowledge / Courses / Tools** * **Technical Skills**: Computer literacy (Word, Excel, PowerPoint), Mathematics (numerical proficiency); * **Competencies**: Talent management; Culture champion; Proactive leader; Results-oriented; Problem solver. * Analytical mindset, conflict resolution ability, and owner’s mentality. **NECESSARY REQUIREMENTS TO FILL THIS POSITION** * Prior Experience: 2 years as a restaurant manager or assistant manager in other restaurants; * Availability to work on a rotating 6-days-on/1-day-off schedule, including one Sunday per month; * Age Requirement: Minimum 18 years old (legal adulthood). * Work Location: Presidente Prudente \- SP * Employment Type: Permanent — CLT * Availability to work on a 6-days-on/1-day-off schedule; * Work Schedule: Full-time * Professional Field and Specialization: Food Service / Gastronomy \- Snack Bar, Fast Food, Café Minimum Education: High School Diploma (Secondary Education) Desired Experience: 1–3 years **Benefits:** Transportation allowance, meal voucher, and dental plan. Job Type: Full-time, Permanent CLT Compensation: Starting from R$3\.500,00 per month Benefits: * Medical assistance Selection Question(s): * What do you believe is essential to manage a restaurant team? * Why are you an excellent fit for this position? Education: * High School Diploma (Mandatory) Experience: * Restaurant Management (Preferred) * People Management (Preferred) Travel Availability: * 25% (Mandatory) Work Location: On-site