Restaurant General Manager (New Concept)

Your tasks

Restaurant General Manager with solid experience in service, focus on hospitality, team leadership, and achievement of commercial objectives. The position will be responsible for directing the integral operation of the restaurant, ensuring an extraordinary experience for guests, maintaining an organized and trained team, as well as meeting sales, profitability, and service standard objectives.

Supervise and coordinate the general operation of the restaurant. Lead, organize, and develop the service and operation team. Ensure compliance with hospitality, service, and image standards. Follow up on sales, average ticket, productivity, and goal achievement. Analyze results and develop strategies to increase sales and improve the guest experience. Supervise costs, expenses, inventories, and proper use of resources. Participate in the preparation and monitoring of budgets. Coordinate schedules, incidents, vacations, and staffing needs. Conduct operational briefings and follow-up meetings with the team. Supervise reservations, table distribution, and correct management of restaurant capacity. Personally attend to situations, comments, and special needs of guests. Follow up on complaints and areas of opportunity, implementing corrective actions. Work together with kitchen, bar, administration, and management to guarantee a coordinated operation. Supervise opening, closing, cleaning, maintenance, and general image of the facilities. Participate in the planning and execution of events, special experiences, and seasons. - Continuously train and evaluate staff. - Generate result reports and present improvement proposals.

Requirements

Verifiable experience as a Restaurant General Manager.

• Experience in full-service restaurants, fine dining, casual premium, or high-level gastronomic concepts. - Leadership and team management. - Knowledge of sales and operation indicators. - Knowledge of costs, inventories, and budgets. - Excellent management and resolution of situations with guests. - Capacity for organization, follow-up, and decision-making. - Excellent presentation and communication. - Result orientation and attention to detail. - Schedule availability. - Conversational English indispensable. We are looking for a person who understands that directing a restaurant is not solely supervising the operation, but leading the team, caring for the guest experience, and growing the business. We want a profile present on the floor, with operational criteria, capacity to detect opportunities, form teams, and maintain high standards even during high-demand services.

-Requirements- Minimum education: Higher education - Bachelor's degree years of experience Languages: English Age: From 25 years old Availability to travel: Yes Keywords: lider, jefe, gerente, manager, director, chief, lead, jefatura, regente, generalista, generalist, general, restaurador