Job Summary: Coordinates and supervises the restaurant's appearance, quality, and service; manages staff and resolves complaints to ensure customer satisfaction. Key Responsibilities: 1. Supervises the restaurant's appearance and quality standards. 2. Manages staff and resolves diners' complaints. 3. Ensures customer satisfaction and regulatory compliance. Coordinates and supervises all matters related to the restaurant and banquet halls' appearance (table setups, staff presentation, buffets, menus, etc.). Responsible for maintaining the restaurant's quality and service standards. Maintains constant supervision of service operations. Reviews hotel occupancy and VIP guests with their manager, as well as coupons, menu pricing, operating hours, and number of guests. Makes decisions regarding check modifications and gathers information for potential recurring situations. Approves staff leave requests and shift changes for personnel under their supervision. Takes action to resolve diners' complaints. Ensures compliance with the Distintivo H standards within their area. Main Duties: Conducts supervision of restaurant cleanliness and staff presentation under their supervision. Reports defects to the corresponding department. Supervises staff activities. Ensures customers depart satisfied and return. Supervises the operation of the Micros system. Supervises and removes broken, dirty, or stained equipment. Actively participates in the hotel's current safety and hygiene activities, and appropriately follows up on preventive and corrective recommendations. Responsible for cash handling and Micros system entries, ensuring accurate cash reconciliations. Participates in and controls bar inventory. -Requirements- Minimum Education: Secondary education 1 year of experience Age: between 18 and 60 years