Restaurant Manager

hace 3 semanas

Playa del Carmen, México Etéreo A tiempo completo

**Descripción de la empresa**
**_
Inmerso en el paraíso costero de la Riviera Maya, en un paraje virgen frente al mar que destaca por sus exuberantes y amplios jardines de manglares y su profunda playa de arena blanca, está tomando forma un complejo extraordinario: Etéreo, un nuevo destino de Auberge Resorts Collection que abrió sus puertas a finales de 2021 y ofrece una experiência de lujo irresistible en la que los huéspedes podrán evadirse en perfecta comodidad y aislamiento y disfrutar de una profunda conexión con la naturaleza y entre sí._**
**Descripción del empleo**
The Itzam Manager is responsible for overseeing all operations of the Itzam restaurant, ensuring that guests have an exceptional dining experience while maintaining high standards of food quality, service, cleanliness, and safety. The Itzam Manager is expected to manage the restaurant team, ensure efficient operations, drive sales and profitability, implement policies, and provide leadership to staff members.

**Compliance with Regulations**: Ensure compliance with labor laws, health and safety regulations, and restaurant policies regarding employee welfare.

**Operational Management**:
Daily Operations Oversight: Supervise and coordinate daily operations, ensuring that all activities run smoothly, from opening to closing.

Customer Experience: Oversee the guest experience from arrival to departure, ensuring excellent service, product quality, and atmosphere. Resolve customer complaints quickly and professionally.

Quality Control: Monitor food and beverage quality, portion control, and consistency. Work with kitchen and service teams to ensure a high standard of presentation and taste for all menu items.

Inventory & Supplies Management: Oversee the inventory of food, beverages, and supplies. Implement inventory control procedures to minimize waste, reduce theft, and optimize purchasing to meet demand.

Health & Safety Compliance: Ensure that the restaurant adheres to health and safety standards, including food safety regulations, sanitation, and cleanliness. Perform regular inspections and oversee maintenance of the facility.

Financial Management: Manage the restaurant's financial performance, including budgeting, forecasting, and ensuring profitability. Track expenses, labor costs, and revenue to ensure operational efficiency.

Technology & POS Systems: Oversee the restaurant’s POS system, ensuring transactions are processed correctly, and that staff is trained on its use. Leverage technology to improve operational efficiency and enhance customer experience.

Vendor Management: Establish and maintain strong relationships with suppliers and vendors to ensure timely delivery of high-quality products at competitive prices.

**Menu Development**:
Menu Design & Development: Collaborate with the Executive Chef and kitchen team to create and update menus that reflect current food trends, seasonality, and customer preferences while staying true to the restaurant's concept and brand.

Cost Control & Pricing Strategy: Work with the kitchen team to develop menu pricing that ensures profitability without compromising quality or customer satisfaction. Regularly analyze food cost percentages and adjust menu offerings to optimize margins.

Menu Presentation & Consistency: Ensure that the menu is presented in an appealing and clear format, with accurate descriptions and images. Ensure consistent execution of recipes and food quality across all shifts.

Customer Feedback & Trends: Regularly collect and analyze customer feedback to make informed decisions about menu changes and additions. Stay updated on food industry trends and adapt menu offerings as necessary to stay competitive.

Collaboration with Marketing: Work closely with the marketing team to promote new menu items, seasonal specials, and chef features. Ensure that menu offerings are aligned with the restaurant’s branding and marketing campaigns.

**Team Leadership & Development**:
Hire, train, and manage service staff, including bartenders, baristas, waitstaff, hostess.

Conduct regular training to ensure staff are knowledgeable about food and beverage products, preparation techniques, service standards, and etiquette.

Foster a positive and professional work environment across all departments, promoting teamwork, accountability, and efficient service.

Perform performance reviews and provide feedback, coaching, and corrective actions as needed to staff in all beverage-related operations.

**Team Leadership**: Lead, motivate, and inspire a team of front-of-house and back-of-house staff, ensuring alignment with the restaurant's values, mission, and goals.

**Hiring & Training**: Oversee recruitment, onboarding, and training of staff members. Develop a culture of continuous learning, and ensure ongoing training and professional development.

**Staff Scheduling & Labor Management**: Create and manage staff schedules, ensuring that the restaurant is adequately staffed during peak hours while con

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