Restaurant Manager in the U.S.

Kettelsen International Recruiting; United States; Vor Ort; MXN 1.740.000 - 2.473.000; Vollzeit

Benefits dieser Stelle

On-property housing for up to 30 days

Relocation assistance

Visa and embassy fee reimbursement

401k retirement plan

Hotel discounts for employees

Zusammenfassung

Kettelsen International Recruiting seeks an experienced hospitality leader to manage multiple hotel F&B outlets and related operations. You will guide procurement, budgeting, service standards, and team development in support of guest satisfaction and financial targets.

The role requires relocation to the United States, with housing support and visa assistance as part of the package. Strong leadership, communication, and cost-control skills are essential.

Qualifikationen

• Minimum two years in a management position.
• Minimum five years in a related role.
• Advanced knowledge of food and beverage management principles.
• Knowledge of hotel operations, marketing plans, and budget forecasting.
• Strong communication skills and ability to lead diverse teams.

Aufgaben

• Manage day-to-day operations for all restaurant outlets, room service, and culinary; oversee stewarding, beverage, banquet and purchasing.
• Control cost management including food, beverage, salaries, and other expenses.
• Plan procurement, production, preparation and presentation of food and beverages in a safe, sanitary and cost-effective manner.
• Direct recruitment, development, training, coaching, and performance reviews of associates.
• Implement company programs to ensure compliance with SOPs/LSOPs and safety regulations.

Kenntnisse

Management experience

Leadership

People management

Verbal communication

Written communication

Time management

Adaptability

Operational oversight

Ausbildung

Hospitality-related degree

Jobbeschreibung

• Manage day-to-day operations for all restaurant outlets, room service, and culinary. Stewarding, beverage, banquet, and purchasing operations.
• Control and manage all areas of cost management, including cost of food, beverage, salaries and wages, and other expenses.
• Plan and manage the procurement, production, preparation, and presentation of all food and beverages in the hotel in a safe, sanitary, and cost-effective manner.
• Manage the Human Resources within the division. Direct and oversee recruitment and development of associates; interview, hire, train, empower, coach, and counsel, performance, and salary reviews, resolve conflict through fair treatment policy, discipline and terminate as appropriate.
• Implement and manage all company programs to ensure compliance with the SOPs and LSOPs, including safety and sanitary regulation, all federal, state, franchise, and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest.
• Market the Food and Beverage outlets; develop and manage the implementation of menus, package deals, promotions, displays, decorations, and presentations within corporate guidelines to capture more in house guests and a larger share of the local market to meet/exceed sales and financial goals and objectives.
• Develop, implement, and manage the department's business/marketing plan and budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives.
• Develop and implement menus and back-up (use records, production lists, pars, training, etc...) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.
• Manage the maintenance/sanitation of the Food and Beverage areas and equipment in the hotel to protect the assets, comply with regulations and ensure quality service.
• Respond to customer trends, needs, issues, comments, and problems to ensure a quality experience and enhance future sales prospects.
• Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.
• Comply with attendance rules and be available to work on a regular basis.
• Perform any other job-related duties as assigned.

Experience, Knowledge, Skills and Abilities:

• Minimum of two years of experience in a management position.
• Minimum of five years of employment in a related position.
• Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.
• Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning.
• Ability to work effectively under time constraints and deadlines.
• Effective verbal and written communication skills.
• Ability to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public, and more.

Requirements

Job and Immigration Requirements

• Mexican, North American, or Canadian citizenship.
• Possess Titulo Universitario or/and Cedula Professional on hand (not in process). The degree must be in Restaurant Management, Hotel Management, Hospitality, Tourism, or a related field.
• Have a valid Mexican, Canadian, or U.S. passport with at least 1.5-year validity.
• No previous immigration issues.
• Ability to move to the U.S.
• Fluency in English.

Salary & Benefits

• Mental Health & Emotional Wellness.
• Paid Time Off (Vacations).
• Flexible Personal Time.
• 401k Retirement Plans.
• Tuition Reimbursement.
• On-property housing for up to 30 days to facilitate relocation and settling in.
• Reimbursement of one-way transportation to the U.S. (including airport transfers) up to 1,000 USD, once the TN Visa is approved and after completing 90 days of employment.
• Reimbursement of visa and embassy fees up to 500 USD, once the TN Visa is approved and after completing 90 days of employment.
• Hotel discounts for employees.
• An additional compensation increase will be applied to the employee’s base salary upon completion of the first year of employment.