Operational Leader for Restaurant

Description

Job Summary: Lead restaurant operations, coordinating the team, resolving incidents, and maintaining quality and service standards. Key Highlights: 1. Operational leadership in restaurant 2. Team coordination and supervision 3. Problem resolution and customer service **Job Objective** Ensure the restaurant operates correctly during your shift by assuming operational leadership of the team and guaranteeing continuity of operations. You will be responsible for coordinating staff, resolving operational issues, and covering any vacant or absent positions, while maintaining the business’s standards of quality, service, hygiene, and efficiency. **Main Responsibilities** * Assume operational leadership during your shift, serving as the primary person accountable for the restaurant’s proper functioning. * Coordinate, organize, and supervise the work team’s activities, assigning tasks according to operational needs. * Immediately cover any operational position when absences, vacancies, or increased demand occur, including: * Customer service. * Cashier duties. * Kitchen support. * Utensil washing. * Order dispatch and delivery. * Cleaning and tidying work areas. * Ensure compliance with service, quality, food safety, and product presentation standards. * Supervise adherence to restaurant opening, operating, and closing procedures. * Monitor team performance, provide support, and promptly resolve operational issues. * Address and manage customer complaints or incidents, seeking quick and satisfactory resolutions. * Verify proper use and functioning of equipment and facilities, reporting any anomalies. * Monitor basic inventory levels during your shift and promptly report replenishment needs or supply-related incidents. * Ensure order, cleanliness, and compliance with safety and hygiene regulations across all restaurant areas. Requirements * Minimum 1 year of experience in restaurants, cafés, or food-service businesses. * Prior experience leading operational teams or serving as a supervisor, shift leader, or manager. * Comprehensive understanding of restaurant operations, including customer service, cashier duties, kitchen operations, order dispatch, and cleaning processes. * **Practical knowledge and experience in kitchen operations**, including basic food preparation, equipment handling, workstation organization, good food-handling practices, and production support when operationally required. Formal chef training or specialized kitchen experience is not required; however, the ability to integrate into and efficiently support kitchen operations is essential. * Knowledge of hygiene and food safety regulations. * Basic inventory management and operational control skills. Competencies * Operational leadership. * Ability to work under pressure. * Proactivity and sense of urgency. * Customer orientation. * Organization and planning. * Problem-solving. * Effective communication. * Teamwork. * Adaptability and flexibility to perform multiple functions. * Strong sense of responsibility and commitment. Salary: S/.1,500\.00 \- S/.1,700\.00 per month Application Question(s): * We seek a candidate with flexible availability to accommodate opening or closing shifts starting at 12m or extending until 11 pm as needed; therefore, you must have scheduling flexibility and nighttime mobility from Miraflores. Do you have availability for rotating shifts and mobility from Miraflores after 11 pm? Work Location: On-site employment