Description

• Oversee daily operations of the restaurant to ensure smooth and efficient service.
• Manage staff, including hiring, training, and scheduling to maintain high service standards.
• Monitor inventory levels and place orders for supplies as needed.
• Ensure compliance with health and safety regulations.
• Address customer complaints and feedback to enhance the dining experience.

Requirements

• Educational Qualifications: Bachelor's degree in Hospitality Management or related field preferred.
• Experience Level: 2–3 years of experience in restaurant management.
• Skills and Competencies: Strong leadership and communication skills.
• Responsibilities and Duties: Ability to manage multiple tasks in a fast-paced environment.
• Qualities and Traits: Customer-oriented with a proactive attitude.