austa is a soon-to-open restaurant located in-between Almancil and Quinta do Lago in the Eastern Algarve. Driven by honest eating, seasonal cooking, and a curiosity for good ingredients we aim to place ingredients from independent producers, provenance and transparency at the centre of the table. We are currently looking for a Chefe De Sala/FOH Manager to join us, lead and grow our front-of-house experience alongside management.If you consider yourself to have some or all of the below qualities we'd love to hear from you: Fluency or knowledge of advanced Portuguese and English Experience training a team, sharing knowledge and setting standards A positive attitude, great work ethic, integrity and initiative A tendency for honest transparency in operations A calm, teamfocused disposition with an eagerness to lead and guide yet also learn from others A strong eye for detail and care for thoughtful service A deep value for relationships with customers, colleagues and suppliers A curiosity for and knowledge of food culture both in the Algarve, within Portugal and further afield An interest or curiosity for natural, low intervention and organic wine, local producers, food and farming is a plusWhat We Can Offer YouThe core behind our concept is that through the ultimate care for our team - we are able to optimise business development and create a balanced life and successful future for everyone involvedWe promise to nurture: A nonhierarchical, calm and levelled environment where the mental and physical health of our employees is put first Opportunities for supported individual selfdevelopment towards personal goals Regular fun and inspiring research trips A competitive salary + equal share of all tips Performance incentives 24 days holiday per year + birthday's off Sensible and sociable working hours (2 days off in a row per week) Discounts for friends and family Generous staff referral bonusReporting directly to the owners of the business, the Chefe de Sala/FOH Manager role will include responsibilities such as:Ensuring that the restaurant operation runs according to the guidelines and objectives of the administration Coordinating both frontofhouse and backofhouse teams so that all the resources are in place to deliver the restaurant's required standards of service Creating and leading the implementation of a quality service mentality and sharing knowledge and techniques with the team so that they are able to operate within the desired brand standards Assessing the available resources and equipment, identifying needs and suggesting improvements or changes for optimisation of the business Coordinating with the head chef, keeping an updated portfolio or file with menurelated information, both food and drinks, incentivising the team to know it and regularly testing for knowledge of the menu and brand values Assessing customer satisfaction during their experience at the restaurant and responding to reviews. Using both negative and positive feedback as a training tool internally, sharing that information with the team and owners when relevant Creating staff schedules and managing holiday requests ensuring the correct headcount is available for an efficient operation Overseeing and managing the relationships with suppliers, making sure orders and deliveries are carried out in a planned and businesssustainable fashion and keeping a fresh and exciting ongoing sourcing routine for new suppliers with relevant products/projects Cultivating a respectful team mentality regarding the proper usage and maintenance of all equipment and uniforms, trying to prevent, as much as possible, malfunctions and repairs Conducting oneonone regular feedback meetings with team members and providing, upon request, performance evaluations of all team members to the owners Promoting a healthy, cooperative and respectful work environment between coworkers Acting as the restaurant ambassador and promoting its good image and brand in the community, physical or virtual Maintaining a commercial attitude by thinking and suggesting new or better ways to increase trade Handling money and implementing adequate procedures of counting and reporting daily revenue.Applicants for the Chefe de Sala/FOH Manager role will have at least a minimum of 2 years of experience in a similar role. If you do not yet have this experience but our concept sounds appealing to you we are still open to hearing from you for potential placements in other front-of-house roles.Salary: 1,300.00€ - 1,700.00€ per monthExperience: FOH Supervisor: 2 years (required)Language: English/Portuguese (required)Expected Start Date: 15/04/2023#J-18808-Ljbffr
