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Job Information:
Comply with the Segment Operating Budget, ensuring the Business Unit’s business Margins;
Present proposals aimed at solving existing problems and improving operations, with a view to optimizing costs and resources (Human, Physical and Financial);
Develop and approve restaurant menus and lists;
Fix the sale prices of meals and other products and services, in a judicious way, and based on technical sheets;
Supervise and collaborate in the correct management of the Restaurant’s stocks;
Manage suppliers and logistics processes;
Manage human resources in terms of support in Recruitment and Selection, Reception and Integration, Training; Attendance;
Job Requirements:
Degree in hotel management or similar;
Minimum experience of 5 years in similar functions;
Experience in team management;
Ability to work in an environment of pressure and rapid response, with a constant influx of public;
Proficiency in English (Preferred);
