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Open nowPosted 20 days ago

Subgerente de Restaurante

Auberge Collection500 open roles

Where
Playa del Carmen, Q.R., Mexico
Work mode
On site
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Your applicationOpen nowSubgerente de RestauranteAuberge Collection · Playa del Carmen, Q.R., Mexico

  1. YouYes, apply to this one.

  2. CV RocketCV written for this posting.

  3. 25 readersRecruiter, hiring manager, skeptic. Round after round.

  4. CV RocketApplied on Auberge Collection's own form.

The reply lands in your private mailbox

3×more interviews than doing it yourself with ChatGPT.

The clock on this job

Early applications get read.

13.1% of postings close within 7 days. Measured by our own scanner across the market. Auberge Collection postings stay open a median of 46 days.

Share of postings closed within
  1. 2.2%1 day
  2. 4.7%3 days
  3. 13.1%7 days
  4. 21.1%14 days
  5. 35.7%30 days
  6. 58.7%60 days
This job: posted 20 days ago

Auberge Collection median: 46 days open

The posting

Descripción de la empresa

Etéreo, Auberge Collection se encuentra en la Riviera Maya de México, dentro del lujoso complejo Kanai, a solo 48 km del aeropuerto internacional de Cancún. Ubicado en un bosque de manglares protegido a lo largo de un tramo virgen del mar Caribe, el complejo ofrece 75 habitaciones de lujo, que van desde estudios de 81 m² hasta suites ático de tres dormitorios de 364 m². Cada alojamiento con vistas al mar cuenta con amplias terrazas privadas con puertas de cristal de suelo a techo, baños estilo spa con lavabos dobles y bañeras, y un diseño cuidado que difumina la línea entre el interior y el exterior. Desde aventuras al aire libre que sumergen a los huéspedes en las maravillas naturales de la región hasta experiencias prácticas con artesanos locales, la programación dentro y fuera del resort está diseñada para celebrar la vitalidad de Yucatán y su rico patrimonio cultural. El restaurante insignia del resort, Itzam, ofrece una cocina mexicana moderna y sofisticada, centrada en los ingredientes locales, complementada con vistas panorámicas al mar desde sus mesas al aire libre, la terraza del salón y el comedor privado, Pixán. Para celebrar aún más la cultura y la historia del destino, el restaurante al aire libre del resort, Che Che, rinde homenaje a la tradición «nikkei», mezclando técnicas japonesas con ingredientes latinoamericanos, mientras que la cena en la arena en El Changarro completa un programa culinario basado en el descubrimiento. Para los amantes del bienestar, SANA, un Auberge Spa, ofrece un sereno santuario de curación con una piscina inspirada en los cenotes, que se basa en prácticas antiguas y abraza las tendencias modernas de bienestar.

Para más información: auberge.com/etereo

Sígue a Etéreo en Facebook e Instagram @EtereoAuberge

Descripción del empleo

Apoyarás la operación diaria del centro de consumo para ofrecer un servicio cálido, personalizado y consistente, cuidando cada detalle desde la apertura hasta el cierre del turno.

  • Supervisar la preparación de las áreas, el equipo, los sistemas y las asignaciones del personal antes de cada servicio.
  • Coordinar reservaciones, distribución de mesas, eventos, BEOs, experiencias especiales, alergias y requerimientos de los huéspedes.
  • Dirigir los rallies del turno y comunicar prioridades, especiales, productos no disponibles y necesidades operativas.
  • Mantener presencia en piso, monitorear la secuencia y los tiempos de servicio, y atender cualquier desviación o incidencia.
  • Coordinar con Cocina, Bar y otras áreas para asegurar que el equipo y los recursos estén listos.
  • Dar seguimiento a checklists, inventarios, requisiciones, cierres, cortes, descuentos, cortesías y cancelaciones.
  • Mantener actualizados el Logbook y los registros operativos; reportar pendientes de mantenimiento y cuidar los activos del centro de consumo.
  • Apoyar la capacitación y el desarrollo del equipo mediante retroalimentación, rallies y ejercicios prácticos.
  • Realizar una entrega de turno clara, documentando pendientes y prioridades para dar continuidad a la operación.

Requisitos

  • Mínimo preparatoria concluida, Licenciatura o carrera técnica en Turismo, Hospitalidad o Gastronomía.
  • Al menos dos años de experiencia como supervisor(a) de restaurante.
  • Experiencia trabajando con Estándares Forbes y operaciones de 5 estrellas.
  • Organización, atención al detalle, comunicación clara y sentido de urgencia.
  • Actitud genuina de servicio, iniciativa y criterio para resolver situaciones operativas.
  • Disposición para capacitar, orientar y dar seguimiento al equipo.
  • Disponibilidad para trabajar turnos mixtos, incluyendo horarios AM o PM, de acuerdo con la operación.

Información adicional

About Auberge Collection

Auberge Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine, innovative wellbeing, and gracious yet unobtrusive service. With 30 one-of-a-kind hotels, resorts, and residences, Auberge invites guests to create unforgettable stories in some of the world’s most desirable destinations.

For more information: auberge.com

Connect with Auberge Collection on Instagram, TikTok, Facebook, and LinkedIn @Auberge and #AlwaysAuberge

About Friedkin

Friedkin is a privately held family of global brands spanning automotive, entertainment, hospitality, investments, and sports.

Founded in 1969 and headquartered in Houston, Texas, the company is led by Chief Executive Dan Friedkin, and united by a mission to build breakthrough brands that redefine the status quo.

The Friedkin portfolio includes Gulf States Toyota, 30WEST, Accelerated Solutions Group, AS Roma, Ascent Automotive Group, Auberge Collection, Congaree, Copilot Capital, Diamond Creek, Everton Football Club, GSFSGroup, Imperative Entertainment, Legendary Expeditions, NEON, Northside Lexus, Pursuit Sports, The Friedkin Group International, USAL and Westside Lexus.

For more information, please visit www.friedkin.com

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    The review screen in CV Rocket: how each CV was read, round by round.

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