Restaurant Manager

Rosewood Hotel Group; São Paulo; Presencial; BRL 30.000 - 70.000; Tempo integral

Resumo da oferta

Uma oportunidade emocionante em um hotel de luxo recém-inaugurado no Brasil, onde você pode liderar operações de Alimentos e Bebidas. Este papel exige um profissional apaixonado por hospitalidade, capaz de inspirar equipes e garantir altos padrões de serviço. Você será responsável por otimizar processos operacionais, supervisionar o desempenho financeiro e cultivar um ambiente colaborativo. Se você tem experiência em gestão de Alimentos e Bebidas e deseja fazer parte de um projeto inovador que combina tradição e modernidade, esta é a sua chance de brilhar em um ambiente dinâmico e de prestígio.

Qualificações

• Experiência mínima de 3 anos em operações de Alimentos e Bebidas em hotéis de luxo.
• Fluência em português e inglês é essencial; outros idiomas são um plus.

Responsabilidades

• Garantir que as operações de Alimentos e Bebidas estejam alinhadas com as estratégias corporativas.
• Conduzir reuniões mensais com equipes de restaurante para discutir desempenho e relatórios financeiros.

Conhecimentos

Gestão de Alimentos e Bebidas

Liderança

Comunicação

Gestão Financeira

Trabalho em Equipe

Formação académica

Bacharelado em Gestão de Hospitalidade

Bacharelado em Administração de Empresas

Ferramentas

Sistemas de Gestão de Restaurante

Descrição da oferta de emprego

About us:

Rosewood announces its first property in South America with Rosewood São Paulo. Rosewood São Paulo is located in an historic 1904 building that was formerly a maternity hospital and lies at the centre of Cidade Matarazzo, a complex of elegant, preserved buildings that were built in the early 20th century. The site was developed by French entrepreneur, Alexandre Allard, who previously helped to bring about the renaissance of the House of Balmain. Allard and Rosewood collaborated on this project with leading international figures such as the Pritzker Prize-winning architect Jean Nouvel, the designer Philippe Starck, as well as the renowned Brazilian artists Vik Muniz and Saint-Clair Cemin. Rosewood São Paulo features 151 guest-rooms and 122 owners' residences, situated within a vertical park created by Nouvel. Two restaurants, including one located on a veranda overlooking the lush hotel gardens, are complemented by a bar and lounge. Recreational facilities will include two swimming pools (one rooftop pool and one set amongst the landscaped grounds) in 2023 the facilities will be expanded and feature a large spa with six treatment rooms. The property offers a number of event and meeting spaces totaling 100,000 sq ft. For special occasions, a listed wedding chapel stands in the grounds of Rosewood São Paulo. The chapel retained the original architecture with a new stained glass window which has been specially commissioned.

Social Responsibility:

Driven by a sense of purpose to inspire, enrich, and positively impact people and the planet, we are committed to empowering individuals throughout our ecosystem and embracing a sustainability approach that places circular hospitality at the heart of our business. We measure our success by the significant contribution we can make to the world through Rosewood Empowers and Rosewood Sustains initiatives.

Our values:

Ownership: Thinking like entrepreneurs, we embrace our role and responsibilities. We commit to tasks, goals and promoting accountability through empowerment.

Passion: Passionate about our industry and enthusiastic in everything we do, we go the extra mile – beyond what is expected and required – and exude contagious positive energy.

Collaboration: Excited about teamwork, we contribute to collective goals. We always recognise and celebrate our shared successes.

Innovation: Boundaries are there to be pushed. We’re open-minded, curious and daring. We listen well before trying out new ideas.

Transparency: Mutual respect and honesty creates a healthy environment. We are committed to truthful, open and transparent communication at every level. We stand up for one another, and what we believe in.

Key Responsibilities:

1. Ensure Food & Beverage operations align with corporate strategies and directives from the Director of Food & Beverage.
2. Oversee and update departmental operation manuals to reflect hotel-specific needs.
3. Lead regular communication meetings, ensuring effective and efficient departmental discussions.
4. Conduct monthly meetings with restaurant teams to discuss performance, financial reports (P&L), and areas of improvement.
5. Prepare and submit a monthly P&L report to the Director or Assistant Director of Food & Beverage, addressing discrepancies.
6. Conduct monthly team meetings to review performance, set objectives for the upcoming month, and encourage team collaboration.
7. Build and maintain positive relationships with guests and colleagues, fostering a supportive working environment.
8. Oversee peak times to ensure effective management and operation of the restaurant, maximizing departmental efficiency.
9. Oversee monthly inventory checks for wine, spirits, linen, cutlery, and glassware.
10. Ensure fresh, quality ingredients are consistently used in food and beverage preparations.

Key Requirements:

1. Bachelor’s degree in Hospitality Management or Business Administration.
2. Minimum of 3 years of proven experience in managing Food & Beverage operations within luxury hotels or independent lifestyle restaurants.
3. Demonstrated success in financial performance and maintaining high service standards within luxury hotel environments.
4. Strong understanding of Food & Beverage management, from operational to financial aspects.
5. Fluency in both Portuguese and English is essential; additional languages are a plus.
6. Excellent leadership, communication, and interpersonal skills.
7. Ability to lead and motivate teams while maintaining high standards of service and guest satisfaction.
8. In-depth knowledge of food and beverage menu items and their pairings.
9. Ability to oversee and improve operational processes to enhance both service quality and financial performance.
10. Proficient in inventory management, including regular checks and proper documentation.