Restaurant Manager

Crazy Pizza; Golfo Aranci; In loco; EUR 50.000 - 70.000; Tempo pieno

Descrizione del lavoro

Crazy Pizza recherche un Seasonal Restaurant Manager passionné pour diriger les opérations d'un de ses restaurants en Sardaigne. Vous serez responsable de la gestion quotidienne du service, de la coordination d'une équipe dynamique et de la garantie d'une expérience client exceptionnelle. Ce poste de saison exige un leader ayant une forte aptitude au service client et à la gestion des opérations, promouvant l'atmosphère vibrante et la qualité emblématique de notre marque.

Competenze

• Expérience en gestion d'un restaurant ou d'une équipe.
• Connaissance des normes de service et de qualité.
• Capacité à créer une atmosphère accueillante.

Mansioni

• Surveiller les opérations journalières du restaurant pour un service fluide.
• Gérer le contrôle des stocks et s'assurer que les normes de qualité sont respectées.
• Créer une atmosphère accueillante et assurer un service exemplaire aux invités.

Conoscenze

Gestion de restaurant

Service client

Gestion des stocks

Descrizione del lavoro

Who are we?

At Crazy Pizza, we are more than just pizza; we are a modern dining concept that brings the passion and spirit of Italy to our tables, combining exceptional service with top-quality dishes in exclusive locations worldwide. Founded on principles of innovation and excellence, Crazy Pizza, part of Majestas Group, is known for bold flavors, fresh ingredients, and a commitment to outstanding service.

A Seasonal Restaurant Manager at Crazy Pizza

As a Seasonal Restaurant Manager, you will support the full operational team during the summer season. Your responsibilities will include managing daily service, coordinating a high-energy team, and ensuring an exceptional guest experience. You will maintain operational efficiency, uphold service standards, and foster a vibrant atmosphere that reflects our brand’s signature style.

Your Day-to-Day Responsibilities:

• Oversee daily restaurant operations, including reservations, table settings, and service flow, to ensure smooth and efficient service.
• Manage inventory control, including ordering supplies, managing stock levels, and reducing waste.
• Create a welcoming atmosphere and provide exemplary service to all guests, addressing concerns promptly and professionally.
• Maintain comprehensive knowledge of the menu, including ingredients and preparation methods, to assist guests effectively.
• Ensure food and service quality standards are consistently met through regular inspections and staff training.