All Jobs
All Jobs
Gerencial Rio Bayamon La Parrilla Argentina - Rio Bayamon

Bayamon River Manager

Full time • La Parrilla Argentina - Rio Bayamon
Position Summary:
The Restaurant Manager is responsible for overseeing all facets of the operation and ensuring quality in the preparation and presentation of meals. Maintains standards of service and cleanliness at all times. A restaurant manager uses past performance, market conditions, and strategic planning to forecast supply and demand. He or she coordinates all activities, including management, customer relations, and marketing to ensure efficiency and profitability. Requires significant experience in various facets of the restaurant industry or related field; and/or a degree in a related field.

Work assignments:
  • Develop cost saving strategies to increase profits and manage labor costs.
  • Provide training to ensure performance objectives are met.
  • Provide leadership and teamwork for staff.
  • Investigate and resolve food quality (test) issues and service complaints.
  • Discipline staff appropriately in accordance with policies and procedures. Strict communication with the Dept. Human Resources.
  • Create and maintain staff schedule and track absenteeism and punctuality.
  • Maintain high standards of quality control, safety and health.
  • Supervise and coordinate the activities of the service, kitchen and cleaning team during the assigned shift. Avoid the overload of work in personnel, distribute equitably.
  • Use the tools provided by the company for compliance (upload invoices, inventory, among others).
  • Know the administrative staff to channel each situation of the general operation of the restaurant efficiently and effectively.
  • Guarantee customer satisfaction and service quality, maintaining cleanliness and food safety standards.
  • Responsible for the integration and training of new talents. Train, motivate and guide staff in carrying out their daily tasks, providing feedback.
  • Keep the store stocked, attend to purchases, monitor inventory, communicate with suppliers and other administrative personnel to assist in the fulfillment of orders to the center, among others.
  • Guarantee the availability of menu items in the restaurant at all times, productions.
  • Manage the register of cash and credit cards, make cashier closings and prepare daily reports.
  • Make deposits in the bank.
  • Record the consumption of employees (discounts), carrying out the correct process stipulated by the company and audit them.
  • Solve problems and conflicts that may arise during the shift and make quick and effective decisions.
  • Supervises staff to ensure compliance with the dress code established by the company.
  • Maintain high standards of quality control, safety and health.
  • Follow up on purchases received at the restaurant, store items in their respective places, product rotation and reduce discards due to temperature loss, among others.
Main Responsibilities, Required Knowledge and Skills:
  • Customer Service: The restaurant manager serves as a role model and sets the standard for all employees to maintain consistent, high-quality customer service. This requires advanced knowledge of industry best practices and customer service.
  • Communication: This position requires a commitment to detail both verbally and non-verbally, therefore the restaurant manager must foster cooperative and consistent levels of communication with kitchen staff, front desk staff, and management. You must understand instructions, read written company memos, and communicate with little or no additional instructions.
  • Interpersonal Relations- You must adapt to the different personalities of customers, suppliers and co-workers without losing focus. Must possess high professional ethics and avoid extreme familiarity or conflict with others.
  • Leadership and Management: You must understand and practice motivational management techniques. You must use these skills to wisely place qualified individuals in key management and supervisory positions.
  • Delegate- Assign tasks by distributing the loads in an equitable way so as not to overload your staff with work.
  • Training and Development- Provide instruction to staff members and train employees to enhance learning and improve performance.
  • Problem solving, quality control and evaluation of priorities: you must evaluate the current practices and processes; immediately recognize potential areas of conflict; and initiate ways to improve current business methods, the quality of products and services provided to customers.
  • Conflict Management: The Restaurant Manager must recognize a problem when it arises and be able to resolve it appropriately using good judgment, tact and initiative in accordance with company policy and procedure. Requires often impartial mediation skills to handle all types of conflicts that will occur at all supervisory levels and the ability to negotiate effectively, all in communication with Dept. From Human Resources.
  • Information Gathering: You must identify and use internal and external sources to improve and maintain the objectives of the company.
  • Sales Techniques and Customer Influence: You must understand products and services, develop new prospects for opportunities, and clearly understand customer needs. You must also possess substantial experience and keep up with the most advanced sales methods. You must set and meet sales goals.
  • Performance of General Physical Activities- Restaurant managers are occasionally required to perform physical activities in a variety of environmental conditions that require moderate to maximum strength, such as sitting, climbing, lifting, balancing, walking, and handling materials.
  • Flexibility: Must work overtime when necessary and help with the workload of others.
  • Education: High school graduate or GED, bachelor's degree preferred
  • Cleanliness- Knowledge of cleanliness and food safety standards.
  • Empathy- A leader must be able to understand the needs and concerns of his team and be sensitive to their emotions.
  • Humility- Recognize that you don't have all the answers, and be willing to learn from your team and their mistakes.
  • Commitment and dedication- Be committed and dedicated to your team and your work.
  • Analytical Skills: Must use logic and reason to identify solutions and alternatives for a successful outcome in many situations, including cost/benefit analysis; service and product quality; and conflict resolution.
  • Technical Skills: Must have experience and knowledge of budget analysis methods, general accounting skills, and the ability to work in all areas of the kitchen. Extensive knowledge in collection system and balances.
  • Experience: 2 years or more as a general manager or multi-unit manager in a full-service restaurant concept.
  • Computer skills: Word, Excel.
  • Diplomacy- Empathy and courtesy in dealing with customers and co-workers.
  • Image- Neat and discreet (good personal hygiene habits) and use the dress code stipulated by the company at all times.
  • Organization- Ability to prioritize and manage multiple tasks at the same time.
  • Integrity- Oriented to work in accordance with the Company's Personnel Standards and Conduct Manual.
Other skills:
  • Responsible and integral.
  • The ability to delegate and lead a team of 50 or more people.
  • You have the ability to solve problems and handle stressful situations.
  • Extensive knowledge of finance.
  • An effective communicator.
  • Good understanding of servant leadership.
  • Entrepreneurial spirit.
  • Basic knowledge in mathematics.
PHYSICAL DEMANDS:
Physical Demands Lifting/Carrying
N/A (Not Applicable) The activity is not applicable to this occupation.
OR (Occasionally) Occupancy requires this activity up to 33% of the time (0 - 2.5+ hrs/day)
F (Frequently) The occupation requires this activity 33% - 66% of the time (2.5 - 5.5+ hrs/day)
C (Constantly) The occupation requires this activity more than 66% of the time (more than 5.5 h/day)
  • 10 pounds or less- F
  • 11-20 lbs- F
  • 21-50 pounds- OR
  • 51-100 pounds- OR
  • More than 100 pounds- N/A
  • Stand- C
  • walk C
  • sit or
  • Handling/F Fingering
  • Deliver meals outside the restaurant (Servi-Car)- F
  • Over Shoulder Reach- F
  • Squat or kneel- OR
  • Bend-O
Push pull
  • 12 pounds or less- OR
  • 13-25 pounds- OR
  • 26-40 pounds- N/A
  • 41-100 lbs- N/A

WORK ENVIRONMENT: Restaurant
The Company has reviewed this job description to ensure that essential functions and basic duties have been included. Its purpose is to provide guidelines for job expectations and the employee's ability to perform the job described. It is not intended to be construed as an exhaustive list of all roles, responsibilities, skills, and abilities. Supervisors may assign additional duties and requirements as they see fit. This document does not represent an employment contract, and the Company reserves the right to change this job description and/or assign tasks for the employee to perform, as the Company deems appropriate.




(if you already have a resume on Indeed)

Or apply here.

* required fields

Location
Or
Or

Beneficios y ventajas

Salarios competitivos y aumentos salariales
FICA (7,65 % del salario bruto e incentivos) FUTA (.6% hasta salarios de $ 7K) SUTA (3% hasta 7K salarios) Seguro de discapacidad (.30 hasta 9K salarios) Compensación de los trabajadores (2.70% de los salarios brutos e incentivos) Bono anual de vacaciones
Tiempo libre acumulado
Usted acumulará vacaciones y tiempo de enfermedad pagado según lo establecido por el Departamento de Trabajo de Puerto Rico Licencia de maternidad
Seguro de salud- MCS (dental, visión, farmacia, médico mayor, seguro de vida)
401K y la coincidencia del empleador aplicable después de 9 meses (a discutir con nuestro proveedor)
100% de descuento en comidas para empleados durante los días laborables de un menú designado para empleados.