Restaurant Manager

Ensure an exceptional dining experience for guests by comprehensively overseeing the daily operation of the restaurant, optimizing the quality of service and food, and efficiently managing staff and resources. Implement strategies to increase sales and achieve specific performance goals, maximizing customer satisfaction and business profitability.

• Oversee the daily operation of the restaurant, ensuring all operational aspects are carried out efficiently.
• Manage and train restaurant staff, including captains, waiters, bussers, hostesses, and bartenders.
• Ensure compliance with health and food safety regulations. (Cristal)
• Develop and implement strategies to increase sales. (NPR)
• Monitor guest satisfaction and manage any complaints or issues.
• Coordinate with the beverage department to ensure a complementary and quality offering.
• Ensure staff follow customer service policies and standard operating procedures.
• Guarantee compliance with customer satisfaction goals. (NPS)
• Manage the maintenance and repair of restaurant equipment.
• Implement and supervise continuous training programs for restaurant staff.
• Resolve conflicts among staff and handle difficult customer situations.
• Create a positive and motivating work environment for the restaurant team.
• Ensure staff follow guest service policies and standard operating procedures.
• Plan and coordinate staff scheduling according to demand.
• Implement and supervise continuous training programs for staff.
• Monitor and analyze sales trends to adjust strategies.
• Ensure compliance with local laws and regulations regarding alcohol service.
• Conduct table touches at all tables at least once.
• Implement sustainable and responsible practices in restaurant operations.
• Present a quarterly plan for improvements and innovations for the restaurant.
• Know, actively participate in, and drive your work team to meet the overall company objectives, as well as the objectives established within your department.
• Drive and contribute daily to non-package revenue.
• Responsible for the Cristal program of your CC.
• Plan and coordinate staff scheduling according to demand and special events.
• Monitor and manage strategies for NPS. (Guest Satisfaction)
• Conduct surveys and collect guest feedback to improve service.
• Establish and maintain relationships with VIP and frequent customers to offer personalized service.

What we are looking for in you?

• Bachelor's degree in Hospitality, Gastronomy, Business Administration, or a related field.
• Solid experience in restaurant operations and management.
• Comprehensive knowledge of front-of-house, kitchen, bar, and operational control.
• Experience in managing budgets, sales, costs, and restaurant profitability.
• Ability to lead, train, and develop work teams.
• Experience in implementing quality, service, and food safety standards.
• Proficiency with POS systems, inventory management, and operational and financial reporting.
• Availability to work rotating shifts and attend to operations at all times.