Position Summary: Supervises and coordinates personnel, operations, and quality control to ensure restaurant success, requiring effective leadership and continuous improvement. Key Highlights: 1. Effective leadership in personnel management 2. Ensures operational quality and efficiency 3. Focus on continuous service improvement Personnel Management: Supervise and coordinate the work of restaurant staff, including cooks, servers, and other employees. Operations Supervision: Ensure orders are processed correctly and on time, and that coordination between kitchen and service staff is efficient. Quality Control: Guarantee food meets quality standards and customer service is of high quality. These activities are essential for restaurant success and require effective leadership and a mindset of continuous improvement. -Requirements- Minimum Education: Secondary education 1 year of experience Languages: Spanish Age: between 30 and 45 years Keywords: leader, supervisor, manager, director, chief, lead, supervision, head