1. Submit payroll report every Monday via email, including attendance report. 2. Deliver payroll in cash to staff every Saturday. 3. Prepare work schedules and arrange them optimally. 4. If staff is missing, identify and assign a replacement for that day. 5. Open the branch. 6. Verify that kitchen and beverage service times are appropriate (Kitchen: max. 15 minutes; large tables: max. 20 minutes) (Beverages: max. 8 minutes). 7. Verify proper plating and beverage presentation/decoration. 8. Verify proper dishwashing procedures. 9. Review and sign checklists for waitstaff, kitchen, beverages, dishwashing, and cashier duties. 10. Process supplier withdrawals as specified—either matching purchase requisitions or addressing missing items; if withdrawal quantities exceed normal levels, authorization from Grupo Burdo Group Director is required. 11. Resolve customer-related issues using independent judgment, always minimizing losses to the establishment. 12. Authorize purchase requisitions prior to submission. 13. Verify that all requisitioned items have been fully delivered. 14. Procure necessary supplies if shortages arise—whether due to omissions in the requisition or premature depletion. 15. Resolve maintenance or related issues by contacting qualified personnel. 16. Prepare administrative reports and official notices, as required. 17. System cancellations must be minimal and justified; likewise, complimentary services and discounts must be justified—e.g., for birthdays, valid voter ID must be presented to justify complimentary service. 18. Complete the complimentary services, cancellations, birthday, and discount log sheet, justifying each entry. 19. Verify proper branch closing procedures. 20. Review cash reconciliations and submit them complete with supporting documentation, verifying cash on hand, CLIP balance, and cash drawer fund. 21. Verify proper branch closing procedures. 22. Submit reports to Grupo Burdo S. de R.L. de C.V.’s Administrative Office on time and in proper format. 23. Report any issues affecting the branch’s proper operation. 24. Monitor and minimize shrinkage, optimize resource usage, and report all shrinkage—regardless of whether it appears in the shrinkage report. 25. Maintain a clean and orderly workspace. 26. Ensure proper brand representation and staff performance. 27. Verify correct use of equipment for food and beverage preparation. 28. Require each staff member to perform their duties efficiently to optimize service quality and maintain previously described hygienic-sanitary standards. Interested candidates should submit their CV. Prior experience in a similar position required. Job type: Full-time Salary: $9,736.26 – $15,000.00 per month Benefits: * Option for indefinite-term contract Work location: On-site employment