General Manager- Novecento Doral

SuViche Hospitality Group; Miami (FL); On-site; USD 65,000 - 100,000; Full time

Job summary

SuViche Hospitality Group in Miami, FL seeks an accomplished Restaurant Manager to oversee daily operations, staffing, guest service and financial performance. You will lead by example, ensure food quality, sanitation and adherence to brand standards while driving guest satisfaction.

You will recruit, train and mentor team members, schedule labor to meet demand and manage costs, with a focus on consistent service in a fast-paced environment. 5+ years management experience required.

Qualifications

• Must have 5+ years restaurant management experience.
• Be 21 years of age.
• Ability to work 50 to 60 hours per week.
• Strong communication skills and leadership ability.
• Experience managing inventory, food costs and financials.

Responsibilities

• Oversee policies, procedures, standards and training programs.
• Ensure guests receive welcoming, friendly and courteous service.
• Maintain food quality, portioning and sanitation to standards.
• Achieve objectives in sales, service, quality and cleanliness.
• Control cash handling and reconciliation per policies.
• Make employment decisions and schedule staffing as needed.
• Develop staff through coaching and training.
• Prepare reports and schedules in an organized manner.
• Ensure equipment is clean and maintained; follow preventive maintenance.

Skills

Leadership

Staff mentoring

Cost control

Communication

Training

Inventory management

Tools

Toast

Restaurant 365

Hotschedules

Job description

Description

Summary of Position:

Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, Team Member retention, guest service and satisfaction, food quality, cleanliness and sanitation. Hospitality at the forefront of actions.

Duties & Responsibilities:

• Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
• Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of Team Members and creating a positive, productive working environment.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Make employment and termination decisions.
• Fill in where needed to ensure guest service standards and efficient operations.
• Continually strive to develop your staff in all areas of managerial and professional development.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Oversee and ensure that restaurant policies on Team Members performance appraisals are followed and completed on a timely basis.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, Team Members and guests.
• Develop, plan and carry out restaurant marketing, advertising and promotional activities and campaigns.

Qualifications:

• Be 21 years of age.
• Be able to communicate and understand the predominant language(s) of the restaurant’s trading area.
• Demonstrated working understanding of business operations and financials.
• Be able to work in a standing position for long periods of time (up to 10 hours).
• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Must have the stamina to work 50 to 60 hours per week.
• Ability to work in a fast paced, high stress environment, while still delivering on our promises to our guests, ensuring a team focused environment.
• 5+ years restaurant management experience
• Experience working in a hands-on, fast paced, high volume environment
• Ability to mentor and train team members
• Strong communication skills with the ability to resolve conflict and provide direction
• Involvement/understanding of managing inventory, cost of goods and overall control of financials
• Adapt quickly to a variety of work environments, and work effectively with different types of people
• Prior Toast, Restaurant 365, and Hotschedules experience is a plus

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.