Restaurant Manager

Position / Restaurant Manager VIDA PLENA

Vida Plena is a young hospitality group born in the city of Lisbon in 2018.

The heart of everything we do is trying to make our people and guests feel home with a daily dedication to what we think are the pillars of hospitality :

A warm and blissful experience, a diverse and inclusive crowd , good and fresh food and a caring team and service.

With a world in constant flux - where things are quickly overpassed - Vida Plena holds off to its founding principles and aims to defy fashionable trends or ephemerous tendencies.

We simply do things with passion and heart, trusting our instinct and doing what feels right for our people and customers.

Respect, kindness, ambition and modernity are at the core of our hiring values as well as having loads of fun throughout the journey !

We commit to spreading those values, good energy, positivism and happiness to our community, guests, employees, suppliers and partners.

We never take anything too seriously, we just want to enjoy whats best in life - good food, good time in good company all in an environment of respect and love.

The role

As Restaurant Manager, you'll liaise with department heads, ensuring adherence to our guidelines. Adaptability is vital; our ever-evolving company demands seamless integration of new procedures and a willingness to embrace change. Working with the public requires maintaining positivity, even under stress. Your high energy will be key for motivating the team and boosting sales. Continual improvement is our goal. Organization, punctuality, and the ability to multitask are essential. Proactively addressing potential challenges, including maintenance issues, is expected.

You have what it takes

• At least 3 years of experience;
• Excellent communicator and an agile thinker with a can do attitude;
• Strong instinct to collaborate with others;
• Able to work under pressure;
• Excellent organisational and leadership abilities;

What you will spend most your time doing:

• Maintain good relationship with customers and staff and be excellent in service;
• Interact with customers in order to receive feedback on their service; open and/or close the restaurant daily;
• Recording income and expenses (cash closing) and ensuring that Cash Management procedures are completed accurately, increasing the profits;
• Increase revenue using sales techniques and take care of the restaurant's assets;
• Ensure that the team knows and adheres to established schedules and codes of practice;
• Update and monitor Wages spreadsheet of monthly closing hours;
• Coordinate restaurant operations during each shift;
• Monitor compliance and maintain records of kitchen and restaurant health, safety and hygiene standards (HACCP);
• Advise customers on food and beverage choices;
• Supervise food and beverage preparation, ensure adherence to set recipes, ensure quality presentation of food and beverages, observe food portion sizes and preparation quantities to minimise waste;
• Follow to the letter the technical sheets provided by management. Failure to comply with the data sheets (changing the production process, cooking or mise en place) will constitute serious misconduct;
• Organise the shifts and vacations of the employees;
• Control costs and see how to reduce expenses;
• Place orders and negotiate with suppliers;
• Take care of the stock control of products and beverages;
• Predict future needs for products and equipment;
• Determine and execute operational improvements, predicting future needs for products and equipment;
• Arrange for maintenance and repairs of equipment and services;
• Problem analysis and resolution;
• Good communication and high energy level;
• High level of organisation, stress tolerance and positive mind;
• Collaborate in the execution of periodic inventories and ensure the hygiene of utensils; Reports will be requested monthly in order to ensure the proper conduct of the tasks requested above;

A flavor of your first 100 days at Vida Plena

• Work with an amazing team daily;
• Prepare a plan for the staffs improvements;
• Identify the weakness and qualities of the venue;
• Prepare a strategic plan for improvements;