• Oversee daily operations of the restaurant to ensure a high-quality dining experience.
• Manage staff, including hiring, training, scheduling, and performance evaluations.
• Ensure compliance with health and safety regulations and maintain restaurant standards.
• Develop and implement strategies to improve customer satisfaction and drive sales.
• Manage inventory and supplies to minimize waste and control costs.

Requirements

• Educational Qualifications: Bachelor’s degree in Hospitality Management or a related field
• Experience Level: 3–5 years of management experience in the restaurant industry
• Skills and Competencies: Strong leadership, communication, and customer service skills
• Responsibilities and Duties: Ability to manage multiple tasks and projects in a fast-paced environment
• Qualities and Traits: Detail-oriented, proactive, and a team player