Restaurant Manager

Description

Position Summary: Oversee the restaurant’s daily operations, ensuring exceptional service, quality standards, profitability, and inspiring leadership. Key Highlights: 1. Team leadership in a high-quality restaurant 2. End-to-end operations management and financial control 3. Promotion of excellence in customer service Position Objective Lead and coordinate the restaurant’s daily operations, guaranteeing an exceptional customer service experience, strict adherence to artisanal product quality standards, and maximum business profitability through inspiring leadership and efficient cost control. Key Responsibilities * **Team Leadership:** Supervise, motivate, and train a staff of 20–30 employees (servers, cooks, pizzaiolos, cashiers). Foster teamwork between front-of-house and kitchen personnel to prevent friction. * **Standardization and Quality:** Ensure every pizza meets brand standards (dough thickness, correct ingredients, exit temperature). Consistency is key in the Neapolitan concept \[1]. * **Operational Financial Control:** Monitor daily food and beverage (F\&B) costs; oversee shrinkage of critical supplies (cheeses, premium cured meats, flours); and control branch operational expenses. * **Customer Service:** Be present on the floor during peak hours to resolve customer complaints immediately, measure service times, and ensure diner retention. * **Business Administration:** Responsible for cash reconciliation, management of banking terminals, operation of delivery platforms (UberEats, Rappi), incident reporting for payroll (coordinating with your new HR team), and liaison with the procurement department for supply receipt. * **Hygiene and Compliance:** Ensure order, deep cleaning of the restaurant, and preventive maintenance of equipment (especially the oven and refrigeration supplies). Desired Profile (Requirements) * **Education:** Bachelor’s degree in Business Administration, Hospitality Management, Gastronomy, or related field (in progress or completed; practical experience is highly valued). * **Experience:** Minimum 3 years as Restaurant Manager or Assistant Manager in full-service restaurants, preferably within Italian cuisine, artisanal pizzerias, or casual dining establishments with teams exceeding 20 people. * **Essential Knowledge: * Proficiency in point-of-sale software (e.g., Soft Restaurant or similar). * Inventory control, recipe costing, and management of perishable food shrinkage. * Staff training in suggestive selling techniques and customer service. * **Soft Skills:** Firm yet empathetic leadership, strong sense of urgency, excellent conflict resolution, emotional intelligence, and passion for hospitality. * **Competitive Salary:** Fixed monthly net salary of **$18,000 to $22,000 MXN**, paid biweekly or weekly according to your current schedule. * **Performance-Based Bonus Scheme:** Monthly commissions or capped bonuses tied to achieving sales targets, maintaining low **food and beverage (F\&B) costs**, and controlling **staff turnover**. * **Statutory Benefits:** IMSS, INFONAVIT, vacation days, vacation bonus, and year-end bonus from day one. * **Stability and Growth:** Opportunity for professional development by joining a multi-brand group undergoing solid expansion. * **Brand Discounts:** Preferential rates or complimentary meals across the group’s 4 brands. Salary: $18,000\.00 \- $22,000\.00 per month Work Location: On-site employment