Responsibilities:
• Selecting, training and supervising waiting and kitchen staff.
• Overseeing the day-to-day operations of the restaurant, including opening and closing procedures, cash handling, inventory management, and ensuring compliance with health and safety regulations.
• Collaborating with chefs on menu planning and pricing.
• Monitoring and analysing customer feedback, online reviews, and ratings to continuously improve the restaurant’s performance and address any issues promptly.
• Regularly assessing product quality and explore new suppliers.
• Handling customer complaints and resolve conflicts in a professional and timely manner, striving to exceed guest expectations.
• Managing and maintain relationships with suppliers, ensuring the availability of high-quality ingredients and products for the preparation of authentic Brazilian dishes.
• Setting high customer service standards and coach other staff to meet those standards.
• Fostering a positive work environment, fostering teamwork, open communication, and professional envelopment *Establish policies and procedures to sustain future restaurant operations.