• Oversee daily restaurant operations to ensure efficiency and quality service.
• Manage staff, including training, scheduling, and performance evaluations.
• Implement and maintain quality control standards to ensure customer satisfaction.
• Handle customer complaints and feedback to improve services.
• Assist in inventory management and ordering supplies as needed.

Requirements

• Educational Qualifications: Bachelor’s degree in Hospitality Management or related field
• Experience Level: 1–3 years of experience in restaurant management
• Skills and Competencies: Strong restaurant management skills, quality control, effective communication, and interpersonal skills
• Responsibilities and Duties: Ability to multitask and manage a diverse team of employees
• Working Conditions: Fast-paced environment with evening and weekend shifts required
• Qualities and Traits: Strong leadership abilities and customer-oriented mindset