Description

• Oversee daily restaurant operations to ensure smooth and efficient service.
• Manage staff, including hiring, training, and scheduling, to maintain high team performance.
• Monitor and control costs, including labor and inventory, to maximize profitability.
• Ensure compliance with health and safety regulations and quality standards.
• Interact with customers to enhance their dining experience and address any issues that arise.

Requirements

• Educational Qualifications: High School Diploma or equivalent
• Experience Level: 1–3 years in a restaurant management role
• Skills and Competencies: Strong communication skills, both written and verbal
• Skills and Competencies: Proficient in restaurant management and operations management
• Skills and Competencies: Excellent inventory management and cost management abilities
• Qualities and Traits: Team player with a focus on quality control and customer satisfaction