Sub Gerente de Restaurante

Direct restaurant operations by leading, training, and supervising staff including waiters, cooks, and service personnel. Ensure daily functions run smoothly by managing customer service, food preparation, and inventory control. Maintain high service standards and exceptional client experiences while overseeing inventory, ordering, and food and beverage cost management. Guarantee compliance with all health, safety, and quality regulations. Requires prior supervisory experience, strong leadership skills, and knowledge of food safety norms. Competitive salary and growth opportunities available.