Restaurant Manager

Description

Job Summary: A professional responsible for enhancing team performance, optimizing dining room and kitchen operations, ensuring quality and food safety standards, and guaranteeing customer satisfaction. Key Highlights: 1. Lead and train dining room and kitchen teams. 2. Ensure excellence in food safety and service standards. 3. Optimize costs and enhance customer experience. Ongoing recruitment and training to elevate the team's technical proficiency. Act as the "team technician," guiding dining room and kitchen staff to ensure agile and consistent service. Conduct regular feedback sessions and evaluations. Ensure strict compliance with food safety and hygiene regulations. Monitor ingredient inflow and outflow to prevent waste, which is critical to the restaurant's cash flow. Supervise whether dishes leaving the kitchen maintain the established presentation and flavor standards. Identify opportunities to eliminate unnecessary expenses and optimize asset utilization. Track market trends and plan initiatives to attract new customers or adjust the menu. Promptly address and resolve customer complaints, transforming negative experiences into positive ones. Ensure that the environment (lighting, sound, cleanliness) and service deliver a memorable journey. Employment Type: Full-time, CLT Permanent Contract Compensation: R$2\.137,00 \- R$3\.000,00 per month Benefits: * Transportation Allowance Work Location: On-site