Seasonal Restaurant Manager: Lead Ops & Service in Funchal

Oasis Wellness Oman; Funchal; Presencial; EUR 9300 - 13 000; Tempo parcial

Resumo da oferta

Oasis Wellness Oman is seeking a Seasonal Restaurant Manager for our Funchal, Portugal location. This on-site role oversees daily operations, staff, and guest satisfaction during the peak season. The position is temporary with a monthly salary of 1,100 USD.

Responsibilities include hiring and training, scheduling, inventory control, food safety compliance, and coordinating with kitchen staff to deliver high‑quality meals. Weekend and holiday availability is required to support seasonal demand.

Qualificações

• Proven experience as a Restaurant Manager or similar role.
• Excellent leadership and communication skills.
• Ability to work in a fast-paced environment under pressure.
• Knowledge of food safety regulations.
• Availability to work on weekends, holidays, and evenings as needed.
• Proficiency in Portuguese (preferred) or English.

Responsabilidades

• Manage day-to-day operations of the restaurant.
• Hire, train, and supervise staff members.
• Create work schedules and ensure proper staffing levels.
• Monitor and maintain inventory levels.
• Oversee food and beverage quality and ensure compliance with health and safety regulations.
• Handle customer inquiries, complaints, and feedback in a professional manner.
• Collaborate with kitchen staff to ensure timely service and high-quality meals.
• Develop marketing strategies to attract customers during peak season.

Conhecimentos

Staff management

Operations

Inventory control

Food safety

Customer service

Marketing

Portuguese knowledge

Descrição da oferta de emprego

Oasis Wellness Oman is seeking a Seasonal Restaurant Manager for our Funchal, Portugal location. This on-site role oversees daily operations, staff, and guest satisfaction during the peak season. The position is temporary with a monthly salary of 1,100 USD.

Responsibilities include hiring and training, scheduling, inventory control, food safety compliance, and coordinating with kitchen staff to deliver high‑quality meals. Weekend and holiday availability is required to support seasonal demand.