Braga Restaurant Manager: Lead Operations & Service

Aethos; Viseu; Presencial; EUR 30 000 - 42 000; Tempo integral

Resumo da oferta

Aethos procura um Restaurant Manager para supervisionar o nosso restaurante dinâmico em Lisboa, assegurando padrões de serviço excecionais, desempenho operacional consistente e motivando a equipa a criar experiências memoráveis para os clientes.

Garantir a gestão do piso e do bar, liderar em horas de ponta, controlar custos, agendar horários, manter HACCP e colaborar com equipas internas. Requer fluência em inglês; o português é vantagem.

Qualificações

• Experiência em locais de luxo e estilo de vida.
• Pelo menos 3 anos em posição semelhante.
• Gestão de operações de sala e bar, incluindo logística e HR.
• Conhecimento de HACCP e padrões de higiene.
• Fluência em inglês; o português é uma vantagem.

Responsabilidades

• Supervisionar o piso e o bar para manter padrões de serviço de alto nível.
• Liderar equipas durante horários de pico e eventos especiais.
• Controlar custos, agendar horários e assegurar conformidade com políticas.
• Garantir procedimentos de abertura/fecho e segurança de ativos.

Conhecimentos

Liderança inspiradora

Comunicação eficaz

Gestão de equipa

Planeamento financeiro

Ferramentas

Scheduling software

HRIS

Timekeeping systems

Payroll systems

Descrição da oferta de emprego

Descrição do cargo

Job Title: Restaurant Manager – Lifestyle location

Location: Lisbon, Portugal

Salary: € Competitive

Start Date: ASAP

We are looking for a skilled Restaurant Manager to oversee our lively dining establishment. You will uphold outstanding service standards, guarantee consistent operational performance, and motivate a committed team to create unforgettable guest experiences.

Key Responsibilities

• Guest Experience & Engagement: Uphold excellent service standards, guaranteeing each guest enjoys a positive experience; respond to feedback quickly, interact genuinely with patrons, and cultivate lasting relationships to enhance satisfaction and loyalty.
• Operational Consistency: Guarantee consistent adherence to service standards, operational policies, and service rituals that embody the venue's dynamic atmosphere and guest experience.
• Peak Shift Leadership: Demonstrate strong operational leadership during busy periods, peak shifts, and special events, monitoring guest flow, team performance, service tempo, and immediate venue requirements.
• Floor & Bar Supervision: Supervise both dining floor and bar operations, maintaining service quality, product consistency, atmosphere, communication, and team coordination during every shift.
• Team & Goal Alignment: Guide and motivate the team, meet operational goals, oversee budgets, and work effectively with cross-functional and corporate teams.
• Financial & Cost Control: Control budgets through revenue and expense tracking, labour cost optimization, upselling strategy implementation, and spending adjustments based on operational requirements.
• Scheduling & Timekeeping: Handle team scheduling from creation to posting, ensuring shifts are well-organized, clearly communicated, and matched to projected business volumes. Monitor absences and verify timekeeping records before payroll deadlines.
• HR & Team Administration: Oversee team management processes including onboarding, performance evaluations, vacation scheduling, team structuring, contract renewal input, candidate selection support, and training program implementation.
• Feedback Management: Track customer feedback; address negative remarks thoughtfully, elevate important issues to leadership, and execute corrective measures.
• Compliance & Hygiene: Guarantee adherence to health, safety, and sanitation standards by overseeing HACCP protocols and maintaining hygiene practices.
• Shift Opening & Closing: Maintain proper opening and closing procedures, covering venue preparation, briefings, setup, inventory checks, equipment inspections, and documentation.
• Asset & Cash Security: Safeguard cash storage and deposits, keep precise financial records, and maintain responsible oversight of operational assets.
• Problem Solving & Insights: Address unexpected challenges (staff shortages, supply chain problems, equipment failures) with effective, solution-oriented approaches, partnering with leadership to adopt best practices.

Key Requirements

• Luxury & Lifestyle Expertise : Extensive experience working in lifestyle luxury locations, preferably within international markets.
• Restaurant Repositioning: Proven track record in restaurant repositioning, re-branding, or turnaround initiatives in dynamic hospitality environments.
• Experience: Minimum of 3 years in a comparable position, demonstrating leadership in premium, guest-centric establishments.
• Operations Oversight: Demonstrated ability to manage both dining floor and bar operations, with a solid grasp of FOH/BOH coordination, logistics, HR procedures, financial management, and daily operational oversight.
• Systems Proficiency: Proficient with scheduling, HRIS, timekeeping, and payroll systems, demonstrating keen attention to detail.
• Leadership Style: Motivational, encouraging, and decisive leadership approach that inspires and unifies a diverse team.
• Guest & Quality Focus: Quality-focused, naturally attuned to guest expectations and service culture.
• Communication & Mindset: Engaging communicator who builds rapport effortlessly with team members, guests, and partners. Strategic-minded professional with excellent planning, analytical, and problem-resolution skills.
• Regulatory Knowledge: Comprehensive knowledge of HACCP, health and safety regulations, sanitation protocols, and operational standards.
• Languages: Fluent English speaker; Portuguese is considered an advantage.
• Availability & Demeanor: Dependable, guest-focused, and hands-on, demonstrating confident, caring, and consistent leadership. Willing to work evening shifts from 4:00 PM to 12:00 AM.