SuViche - Restaurant Manager

Suviche Hospitality Group; Wynwood (FL); On-site; USD 55,000 - 85,000; Full time

Job summary

Suviche Hospitality Group in Wynwood, FL is seeking an experienced General Manager to oversee daily operations, drive guest satisfaction, and lead a high-energy team. You will manage staff development, ensure service excellence and uphold food quality and sanitation standards.

The role requires strong leadership, 3+ years in front-of-house management, and the stamina to work a demanding schedule in a fast-paced environment.

Qualifications

• Be 21 years of age.
• Able to communicate in the restaurant's predominant language(s).
• At least three years in front-of-house operations and/or assistant management.
• Excellent basic math skills and ability to operate a cash register or POS.
• Stand for long periods (up to 10 hours) and lift up to 50 pounds.
• Stamina to work 50–60 hours per week.

Responsibilities

• Oversee planning, organizing, training and leadership to meet sales, costs, guest service and satisfaction goals.
• Ensure guests receive welcome, responsive and courteous service at all times.
• Maintain food quality and sanitation in line with recipes and standards.
• Schedule labor to align with activity while controlling labor costs.
• Address policy violations with prompt, fair corrective action.
• Comply with health, safety and labor regulations affecting the restaurant.

Skills

Customer service

Cash handling

Team leadership

Staff development

Math skills

POS knowledge

Tools

POS system

Job description

Description

Summary of Position:

Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee 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 consistent with General Manager guidelines for approval or review.
• 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 employee 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.
• Provide advice and suggestions to General Manager as needed.

Qualifications:

• Be 21 years of age.
• Be able to communicate and understand the predominant language(s) of the restaurant’s trading area.
• Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions.
• Possess excellent basic math skills and have the ability to operate a cash register or POS system.
• 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.

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.