Los Fuegos Restaurant Manager

FAENA; Miami Beach (FL); On-site; USD 45,000 - 75,000; Full time

Job summary

An established industry player is seeking a dynamic Restaurant Manager to join their vibrant team. In this role, you will assist in overseeing operations, ensuring exceptional service and quality in a fine dining environment. You will lead a talented team, manage budgets, and collaborate on innovative menu planning. If you have a passion for hospitality and a knack for creating memorable guest experiences, this is the perfect opportunity to shine in a luxurious setting. Join a culture that values creativity and excellence, and make a significant impact on the dining experience.

Qualifications

• 2-3 years experience as a Restaurant Assistant Manager in fine dining.
• Ability to prepare budgets and ensure cost control.

Responsibilities

• Assist in managing restaurant operations for customer satisfaction.
• Lead and inspire the team through training and mentoring.
• Manage the restaurant's annual budget and marketing plan.

Skills

Budget Management

Team Leadership

Food Service Knowledge

Cost Control

Customer Service

Education

Food Handling Certification

Job description

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THE FAENA CULTURE

The FAENA Movement is one of culture, art, and community. The FAENA Culture is steeped in the warmth and traditions of the south, combining authentic and attentive hospitality with the world’s finest amenities. We act as a catalyst in making dreams a reality through collaboration of ideas. Creating carefully curated spaces paired with excellence in service to delight the most sophisticated guests as they indulge in the FAENA Culture.

Job Overview

Assist the Restaurant General Manager in planning and managing the Restaurant for Lunch and Dinner Service to achieve customer satisfaction, quality service, compliance with company policies and regulations, while meeting/exceeding financial goals. Responsible for short-term planning and managing operations, recommending promotional ideas, procedural changes, and assisting in preparing forecasts, monitoring, and controlling the restaurant budget.

Duties And Responsibilities

• Develop, recommend, implement, and manage the restaurant's annual budget, business/marketing plan, forecasts, and objectives.
• Conduct daily departmental briefings in the absence of the Restaurant General Manager.
• Represent the outlet in Head of Department meetings.
• Lead and inspire the team, overseeing development through training, coaching, and mentoring.
• Collaborate with Beverage Director and Chef’s team on menu planning.
• Work with internal Sales & Marketing team and external agencies to manage PR and marketing.
• Ensure product delivery meets quality expectations across food & beverage departments.
• Oversee inventories, reports, and internal controls.
• Maintain service standards per Forbes Travel Guide, Leading Hotels of the World, etc.
• Lead guest correspondence and handle complaints.
• Monitor scheduling, ordering, hygiene, and cost control.
• Maintain knowledge of liquor, wines, menu items, and operational procedures.
• Manage vendor contracts, coordinate communication between front and back of house staff.
• Prepare shift schedules, manage payroll knowledge, supervise staff, and keep detailed financial records.
• Promote a positive working environment and uphold luxury etiquette.
• Report issues promptly to GM and perform other duties as required.
• Manage multiple teams in high-volume operations and work varied shifts.

Requirements

• 2-3 years experience as a Restaurant Assistant Manager in a fine dining restaurant.
• Food handling certification.
• Knowledge of food service styles and cost controls.
• Ability to prepare budgets and ensure cost control.