Lead Sous Chef - High-Volume, Guest-First Kitchen

SuViche Brickell; Miami (FL); On-site; USD 40,000 - 60,000; Full time

Job summary

SuViche Brickell in Miami seeks a Restaurant Manager to oversee planning, training and leadership to achieve objectives in sales, guest service, food quality, cleanliness and sanitation, with hospitality at the forefront.

You will enforce policies and standards, schedule labor, manage cash handling, ensure consistent preparation and service, and coach staff for professional development while maintaining compliance with health, safety and labor regulations.

Qualifications

• Must be 21 years of age or older.
• Knowledge of service and food and beverage with at least three years of front-of-house operations and/or assistant management.
• Excellent basic math skills and ability to operate a cash register or POS system.
• Ability to stand for long periods (up to 10 hours) and lift up to 50 pounds.
• Willingness to work 50–60 hours per week.
• Strong communication and teamwork abilities in a fast-paced environment.

Responsibilities

• Oversee planning, organizing, training and leadership to achieve objectives in sales, costs, guest service and satisfaction.
• Ensure guests receive welcome, friendly and courteous service at all times.
• Maintain food quality and sanitation per recipes and standards.
• Schedule labor and ensure staffing to meet business activity and cost targets.
• Handle cash and reconcile receipts per restaurant policies.
• Enforce policies and provide fair corrective action when needed.
• Develop staff through managerial and professional development activities.
• Comply with health, safety and labor regulations.

Skills

Front-of-house operations

Leadership

Customer service

Communication skills

Cash handling

Basic math skills

POS system

Stamina for long hours

Tools

POS system

Cash register

Job description

SuViche Brickell in Miami seeks a Restaurant Manager to oversee planning, training and leadership to achieve objectives in sales, guest service, food quality, cleanliness and sanitation, with hospitality at the forefront.

You will enforce policies and standards, schedule labor, manage cash handling, ensure consistent preparation and service, and coach staff for professional development while maintaining compliance with health, safety and labor regulations.