About the Roles

Restaurant Manager

As Restaurant Manager, your tasks will include:

· Plan menus in collaboration with Chefs

· Keep the wine list moving with seasons and trends

· Organise and manage special events and functions

· Oversee all aspects of the restaurant and venue operation, including staff management, inventory, ordering, and financial management

· Train, develop, and supervise restaurant staff to provide exceptional customer service

· Ensure compliance with health and safety regulations and maintain cleanliness and sanitation standards in the venue

· Create and implement strategies to increase revenue and enhance our guests' experience

· Conduct regular performance evaluations for restaurant staff, providing feedback and coaching for improvement

· Foster a positive and professional work environment, promoting teamwork and collaboration among staff members

· Monitor daily operations, identify issues, and take proactive steps to resolve them

Skills and Experience Required

· Diploma of Hospitality Management plus two years’ work experience in the same or a closely related position, or 3 years’ relevant experience

· Excellent communication skills

· Ability to lead and mentor a team

· Customer service focus and attention to detail

· Proven experience in staff training and financial management

· Strong organisational and problem-solving skills

Chef

As a Chef at Hecho En Mexico, your responsibilities will include:

· Planning and preparing high-quality Mexican dishes that align with our brand standards

· Managing food preparation and presentation to ensure consistency and excellence

· Monitoring kitchen inventory and ordering supplies as needed

· Maintaining hygiene, cleanliness, and food safety standards at all times

· Training and supervising kitchen staff

· Collaborating with the Restaurant Manager on seasonal menu planning

· Adhering to cost control measures and minimizing food waste

· Ensuring timely and efficient service during peak hours

Skills and Experience Required

· Certificate IV in Commercial Cookery or equivalent, or at least 3 years of full-time experience as a Chef

· Proven experience in a fast-paced kitchen environment

· Strong knowledge of food safety and hygiene standards

· Ability to manage a team and work under pressure

· Passion for delivering exceptional food quality and presentation