Detalle de la Oferta

Descripción de la Oferta

About Antiresort
We are a boutique hospitality concept that integrates high-end gastronomy, immersive experiences, wellness, and exceptional service in unique destinations. Our mission is to create spaces where guests can deeply connect with nature, culture, and themselves.
We are seeking a bilingual Restaurant Manager (English–Spanish) with 5 to 10 years of experience leading high-volume restaurant operations, capable of elevating standards, optimizing performance, and building high-performing teams.

The Role
The Restaurant Manager is directly responsible for the operational, financial, and human performance of the restaurant. This role requires a strong, disciplined, and results-oriented operator with mastery of international service standards, cost control, and leadership of diverse teams.
This is a high-autonomy, high-responsibility position, ideal for a professional who combines operational excellence, financial acumen, and sensitivity to the guest experience.

Key Responsibilities
Lead daily restaurant operations, ensuring excellence in service, quality, and consistency.
Manage costs, budgets, forecasting, and profitability.
Control COGS, labor costs, and operating expenses without compromising the guest experience.
Supervise, develop, and evaluate service, bar, and kitchen teams in coordination with the Executive Chef.
Implement and ensure compliance with SOPs, service standards, and food safety protocols.
Analyze operational and financial KPIs and execute corrective actions quickly and accurately.
Manage inventory, purchasing, suppliers, and waste control.
Oversee mise en place standards, cleanliness, maintenance, and restaurant presentation.
Handle guest complaints, feedback, and the restaurant’s digital reputation.
Coordinate special events, culinary experiences, and brand activations.
Produce weekly and monthly executive reports for General Management.

What Success Looks Like
The restaurant meets or exceeds sales, margin, cost, and profitability targets.
Service standards remain impeccable, even during high demand.
The team is stable, motivated, disciplined, and results-driven.
Guests consistently rate the experience as exceptional.
No financial surprises: strong control, order, and predictability.
Operational issues are identified early and resolved decisively.

Experience Requirements
Required:
5–10 years of experience leading hotel restaurants or premium dining concepts.
Proven experience managing budgets, COGS, and KPIs.
Mastery of international service and operational standards.
Experience leading large and diverse teams.
Bilingual English–Spanish (conversational to advanced).
High autonomy, operational judgment, and execution capability.

Preferred:
Experience in resorts, boutique hotels, or remote destinations.
Knowledge of mixology, wine, and beverage programs.
Food safety certifications (HACCP, ServSafe, or equivalent).
Experience in high-design culinary concepts or immersive dining experiences.

Leadership Profile
This role is for a disciplined, steady, and results-oriented operator.

You are:
Organized, methodical, and detail-oriented.
Calm under pressure and consistent in your leadership.
Mission-driven rather than ego-driven.
Respected by your team for fairness and clarity.
Able to make difficult decisions when needed.

Lifestyle Fit
This role is ideal for someone who enjoys working in a resort environment surrounded by nature, culture, and authentic hospitality. The pace is dynamic, the operation is complex, and guest interaction is constant.
If you are passionate about gastronomy, leadership, and operational excellence, this environment will be deeply rewarding.

Compensation & Benefits
Competitive base salary
Meals during shift
Housing provided
Continuous training and professional development

Why Join Us
Mission-driven culture focused on excellence and regeneration
High autonomy and low bureaucracy
Real growth opportunities within an expanding portfol

Experiencia Requerida

Educación Superior

Lenguajes