Job Summary: Unit Manager with a degree in Nutrition to work in a corporate restaurant, focusing on operational excellence, quality, and team leadership. Key Highlights: 1. Lead, develop, and motivate a high-performance team 2. Ensure service standardization and compliance with regulations 3. Plan, organize, and supervise the unit's operational activities We are seeking a Unit Manager with a degree in Nutrition, to be based in Limeira/SP, working in a corporate restaurant focused on operational excellence, service quality, and team leadership. This professional will be responsible for ensuring service quality, complying with current legislation, and managing all routines of a collective dining unit, integrating nutritional technical knowledge with management practices. Requirements: People Management Lead, develop, and motivate a high-performance team, fostering a collaborative and productive environment. Conduct recruitment, onboarding, training, and team development processes. Monitor performance indicators and provide regular feedback to support employee growth. Quality Assurance Ensure service standardization and compliance with internal standards and health surveillance requirements. Implement and monitor food safety and quality management systems (GMP, SOPs, HACCP). Drive continuous improvement initiatives in operational and quality processes. Operational Management Plan, organize, and supervise the unit’s operational activities, ensuring efficiency, productivity, and cost control. Manage inventory, place purchase orders, and monitor rational use of supplies. Monitor unit performance indicators (production, waste, costs, satisfaction, etc.). Customer Service Ensure excellence in service delivery to both internal and external customers, focusing on satisfaction and service personalization. Handle complaints and suggestions, proposing effective and timely solutions. Requirements Bachelor’s degree in Nutrition. Active registration with the Regional Council of Nutritionists (CRN). Previous experience in managing collective dining units, preferably in industrial kitchens or corporate restaurants. Knowledge of good handling practices and current sanitary legislation. Experience in people management and operational process control. Familiarity with the Tekinsa system (or similar) is desirable. Desired Competencies and Skills Leadership: Ability to inspire, guide, and develop teams with a results-oriented focus. Effective Communication: Clarity in exchanging information with diverse audiences, facilitating alignment and conflict resolution. Interpersonal Skills: Ability to interact effectively with diverse profiles, building relationships based on respect and cooperation. Results Orientation: Analytical mindset to achieve goals, reduce waste, and improve operational efficiency. Adaptability: Ability to manage change and propose innovative solutions when facing challenges. Benefits Our Care for You * On-site meals * Meal allowance * Health insurance * Dental insurance * Psychological support hotline * Nutritional counseling * Childcare assistance * Rest day * Birthday Day Off
João Silva
Indeed · HR
João Silva
Indeed · HR
