Oversee the daily operations of the bar and restaurant in the absence of the Restaurant Manager;
Ensure excellence standards and compliance with product and service quality procedures;
Manage staff operations, assigning tasks to team members according to service requirements;
Control cash openings and closings;
Supervise cleaning and hygiene plans and ensure compliance with HACCP standards;
Monitor the condition and preservation of raw materials/products during storage and record any losses;
Request maintenance services when breakdowns or interventions are needed to ensure the integrity of work areas;
Organize inventories to assess the need for replacement of equipment and service utensils;
Handle and resolve unusual situations, particularly guest complaints;
Maintain emotional stability, physical endurance, stress management, time management, quick execution, and a strong results-oriented mindset.
Proven experience in a similar position;
Education in hospitality or food & beverage management;
Proficiency in restaurant and bar management software;
Solid knowledge of HACCP standards and procedures;
Discipline, ethics, responsibility, and autonomy;
Aptitude for refined service, with customer sensitivity and orientation;
Excellent communication, interpersonal, and listening skills with empathy;
Leadership and teamwork abilities;
Strong planning, organization, adaptability, flexibility, dynamism, and proactivity;
Emotional stability, physical endurance, stress management, time efficiency, and strong results orientation.
