Restaurant Manager

Description

Job Summary: A professional responsible for administrative, financial, HR, operational control of restaurants, food production management, and supervision of managers. Key Highlights: 1. Leadership and team management in dynamic restaurant environments 2. Responsibility for strategic administrative and financial processes 3. Opportunity to manage food production and distribution **Description and Responsibilities:** **Schedule:** 44 hours per week with flexibility across all 3 shifts **Level:** Managerial and Executive **Employment Type:** Tenured \- CLT labor code Responsible for administrative and financial processes, HR process control, cash control, payment scheduling, operational control of restaurants, food production management at the central unit and distribution to group restaurants (3\), supervision of store managers, and other related activities. **Requirements:** **Requirements:** Bachelor's degree in Business Administration, Production Engineering, or related fields. A postgraduate degree in this area is a plus. Computer skills including Excel with proficiency in tables, formulas, and charts. Ability to present results. Knowledge of restaurant operations. Experience in restaurant management and corporate management. Valid driver's license and personal vehicle. Willingness to travel. **Required Competencies:** Proactivity, organization, initiative, commitment to assigned tasks, results orientation, communication skills, analytical ability, and leadership. **Compensation:** Salary (R$ 4\.000,00\) \+ Health Insurance \+ Fuel Allowance (R$ 500,00/Month) \+ Travel Expense Reimbursement **Benefits:** Expense allowance, Medical assistance, Fuel allowance