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Posted: Wednesday, January 17, 2018 11:31 AM

Job Description:/h3:
Chef and Restaurateur Michael Schwartz announces his first waterfront restaurant, Amara at Paraiso, the James Beard Award:winners love letter to Miami. The bayside enclave will be fully open to the public and has inspired Chef and his team to cultivate a menu influenced by the bold flavors of Latin America, coastal ingredients, and the diversity that underpins Miamis cultural identity.
Highlighting the open kitchens wood grill and Josper charcoal grill oven, Schwartz is building a vibrant menu around bold, clean:eating food, and cooking techniques centered around the flame. Dishes emphasize balance of acid and contrasts in temperatures and textures. Ingredients are showcased as they are meant to be enjoyed, enhanced by fragrant herbs, bright sauces, chilies and spices. Freshly:grilled, sprouted flatbreads and hand:formed savory pastries will meet sizzling, smoky platters of specialty cuts of meats and fresh, local seafood at the table. Cocktails crafted with the tropics in mind will spill good spirits out to the bay, mingling with sea grape trees and palms dotting the shore.
Flanked by Paraiso Park, Amara at Paraiso resides just two blocks east of Biscayne Boulevard off 31st Street, offering the public unimpeded access to its entrance with street and valet parking. The 4,500 square foot, indoor:outdoor space designed by Meyer Davis Studio celebrates the natural beauty of its surroundings incorporating the tropical, waterfront environment as an design element. The restaurant includes main dining room and bar seating for 150, with floor to ceiling windows offering dramatic Biscayne Bay views, as well as deck seating for 70 on the water. The approach is warm and inviting, drawing the outside in with white washed paneling, natural woods, and graphic concrete tiles. Detailing is open, honest and relaxed with exposed trusses, and an open double:height steel stair.
General Description of Work
With delegated authority, reporting to the Owner, the Director of Restaurant Operations and the General Manager, the Restaurant Manager is responsible for...
Essential Function:
Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
Ensure that all food and products are consistently prepared and served according to the restaurants recipes, portioning, cooking and serving standards.
Examine and inspect containers, materials, and products in order to ensure that packing specifications are met.
Supervise kitchen staff according to established guidelines.
Schedule labor to maximize efficiency
Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
Make employment and termination decisions consistent with General Manager guidelines for approval or review.
Fill in where needed to ensure guest service standards and efficient operations.
Continually strive to develop your staff in all areas of managerial and professional development.
Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs.
Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurants receiving policies and procedures.
Wine/ Beverage responsibilities to include inventory and ordering
Oversee and ensure that restaurant policies on employee performance app

Source: https://www.tiptopjob.com/jobs/76736496_job.asp?source=backpage


• Location: Miami

• Post ID: 76119992 miami
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