Restaurant Manager

Description

**Job Description: Restaurant Manager\nPosition Objective**\n\nOversee, coordinate, and supervise the restaurant's overall operations, ensuring profitability, cost control, compliance with health regulations, operational discipline, and achievement of business goals, while guaranteeing a standardized service experience and adherence to applicable regulations.\n\n**Key Responsibilities**\n\n* Supervise opening and closing procedures of the unit.\n* Verify completion of daily checklists (Kitchen A, Kitchen B, Bar, Storage).\n* Ensure correct application of the FIFO (First-In, First-Out) method.\n* Validate control and documentation of shrinkage.\n* Supervise physical and theoretical inventories.\n* Coordinate daily production according to demand.\n\n2\. Administration and Control\n\n* Cost control (food, beverages, payroll).\n* Supervision of cash register closings and deposits.\n* Validation of purchases and requisitions.\n* Authorization and follow-up of operational incidents.\n* Preparation of weekly and monthly reports (sales, shrinkage, profit).\n\n3\. Human Resources\n\n* Supervise compliance with working hours and shifts as required by law.\n* Evaluate staff performance.\n* Enforce internal disciplinary measures per company policy.\n* Provide ongoing training on operational processes and health regulations.\n* Participate in recruitment and hiring.\n\n4\. Regulatory Compliance\n\n* Ensure compliance with health guidelines (hygienic food handling, storage, temperatures, cleaning).\n* Supervise mandatory logs (temperatures, cleaning, shrinkage).\n* Guarantee proper document organization for potential inspections.\n* Monitor correct use of personal protective equipment and uniforms.\n\n5\. Service and Quality\n\n* Supervise customer service standards.\n* Resolve complaints and critical situations.\n* Implement service experience improvements.\n* Maintain a stable and productive work environment.\n\n**Key Responsibilities**\n\n* Achieve sales targets.\n* Maintain profit margin.\n* Keep shrinkage within authorized percentage limits.\n* Maintain healthy inventories without shortages.\n* Zero health-related sanctions.\n* Controlled staff turnover.\n* Stable work environment.\n\n**Required Profile**\n\n* Experience: Minimum 3 years in restaurant operations.\n* Knowledge: Cost control, inventory management, hygienic food handling.\n* Preferred: Proficiency in restaurant management software.\n* Skills: Operational leadership, decision-making under pressure, numerical analysis, administrative discipline.\n\nSalary: Starting at $15,000.00 per month\n\nBenefits:\n\n* Salary increases\n* Cafeteria service\n* Additional vacation days or paid leave\n\nWork Location: On-site employment