Restaurant Manager

Sycip Culinary Concepts OPC

R$2.8-3.3K[Mensual]

No - Cavita1-3 Anos ExpBacharelTempo Inteiro

Derivações
Permissão de refeição
Benefícios gerenciados pelo Governo
Pagamento no décimo terceiro mês, Fundo Pag-Ibig, Feriados Pagos, Saúde, SSS/GSIS
Tempo de desligamento e Saída
Licença de aniversário, Maternidade e licença de paternidade, Licença médica, Licença especial para mulheres, Férias Deixadas

Oversee daily restaurant operations, ensuring seamless service and consistent execution of hospitality standards.
Lead, motivate, and manage the dining team, including scheduling, coaching, performance monitoring, and skills development.
Ensure exceptional guest service by addressing concerns promptly, professionally, and with a service-oriented approach.
Collaborate with the kitchen and management teams to maintain strong communication and coordination between FOH and BOH.
Monitor cleanliness, ambience, table setups, and readiness of the dining area at all times.
Manage inventory levels for FOH supplies and coordinate timely ordering to avoid shortages.
Implement and monitor cost-control practices, including labor efficiency, inventory usage, and waste reduction.
Assist in reviewing and analyzing P&L statements to support operational decisions and long-term improvements.
Oversee compliance with company policies, safety standards, and local regulations.
Support training programs to enhance team performance, product knowledge, and guest service.
Handle reservations, guest flow, and special events coordination as needed.
Perform other management duties as assigned by the owners or Executive Chef.