Restaurant General Manager

Description

**Restaurant General ManagerJob Summary** Will be responsible for supervising all areas of the establishment — from customer service and kitchen and inventory management to financial control and strategy definition — ensuring operational excellence, business profitability, and customer satisfaction, reporting directly to senior management. **Key Responsibilities and Duties** Supervise full operations: **Manage and coordinate all restaurant departments, including dining room, kitchen, inventory, and finance, ensuring integration and smooth operation across all departments;** Plan sales targets, control P\&L, reduce costs and waste: **Develop and implement strategies to achieve sales targets, monitor P\&L (Profit and Loss Statement), identify cost-reduction opportunities, and optimize resource utilization to maximize profitability;** Lead the entire team, hire, train, and evaluate performance: **Lead, motivate, and develop the entire restaurant team — from recruitment and training to performance evaluation and career development planning;** Ensure quality standards, food safety, and customer experience: **Ensure the highest standards of service quality, food safety, and hygiene are maintained across all restaurant areas, guaranteeing an exceptional customer experience;** Report results and influence strategic decisions: **Present performance and financial reports to senior management, providing insights and influencing strategic decisions for business growth and success.** **Requirements and Qualifications** **Proven experience in restaurant management or a similar leadership role in the food and beverage industry;** **Comprehensive knowledge of all restaurant operations, including service, kitchen, inventory, and finance;** **Strong leadership, interpersonal communication skills, and ability to build and motivate high-performing teams;** **Results-oriented, with focus on sales targets, cost control, and profitability;** **Knowledge of food safety and hygiene regulations;** **A degree in Business Administration, Gastronomy, Hospitality Management, or related fields is a plus.** **Salary**Employment type: CLT; Salary: R$5,000.00; Transportation allowance (VT); On-site meals; Performance bonus: CMV, iFood, Quality, and other department-relevant metrics; Health insurance: 50% Hapvida coverage after probation period; Work schedule: 6x1 (weekly day off \+ 1 Sunday per month — second schedule follows union 7x1 rules). Job type: Full-time, permanent CLT Pay: R$3\.000,00 \- R$4\.000,00 per month Benefits: * Dental care * Transportation allowance Work location: On-site