Description

• Oversee daily restaurant operations to ensure a smooth and efficient service.
• Manage staff schedules, training, and performance to maintain high-quality service.
• Monitor inventory levels and manage orders to prevent shortages and waste.
• Ensure compliance with health and safety regulations and maintain quality control standards.
• Develop and maintain budgets, controlling costs to maximize profitability.

Requirements

• Educational Qualifications: High School Diploma or equivalent; further education in hospitality management is a plus.
• Experience Level: 2–3 years of experience in restaurant management or a similar role.
• Skills and Competencies: Excellent communication skills, both written and verbal.
• Skills and Competencies: Strong teamwork and interpersonal skills, creating a positive work environment.
• Qualities and Traits: Detail-oriented with strong organizational abilities to manage inventory effectively.
• Skills and Competencies: Capable of implementing quality control measures and cost management strategies.