Restaurant Manager

Description

Job Summary: Lead and oversee the overall operation of a restaurant, ensuring service quality, operational efficiency, and customer satisfaction. Key Highlights: 1. Leads daily restaurant operations and continuous improvement 2. Coordinates staff and optimizes customer experience 3. Manages inventory and ensures quality standards Job Objective: To lead and supervise the restaurant's overall operation, ensuring service quality, process efficiency, and compliance with hygiene and safety standards, thereby guaranteeing customer satisfaction and business profitability. Main Responsibilities: * Supervise daily operations across all areas: kitchen, dining service, and cashier. * Coordinate staff schedules, roles, and performance. * Control inventory, supplies, and vendor relationships. * Implement strategies to enhance customer experience and optimize processes. * Prepare sales, cost, and operational performance reports. * Ensure compliance with hygiene, safety, and quality standards. * Lead team training, motivation, and development initiatives. * Propose improvements and projects to drive restaurant growth. Required Profile: * Proven experience in restaurant or similar business management. * Leadership, organizational, and decision-making skills. * Knowledge of cost control, inventory management, and administration. * Results-oriented with strong customer service focus. * Ability to work under pressure and resolve problems effectively. Compensation and Benefits: * Competitive salary commensurate with experience. * Performance-based bonuses. * Statutory benefits (IMSS, vacation, year-end bonus). * Employee meals. * Ongoing training and career development plan. **We are located in Campestre Murua** Salary: $4,000\.00 \- $5,000\.00 per week Benefits: * Company vehicle * Company parking * Free parking * Discounted cafeteria service * Company phone * Complimentary uniforms Work Location: On-site employment