• Oversee daily operations in the restaurant to ensure a high-quality customer experience.
• Manage and train staff to maintain an efficient and productive team.
• Monitor inventory levels and ensure that supplies are adequately stocked.
• Implement and uphold quality control standards throughout restaurant operations.
• Assist in planning and executing promotional events to boost restaurant visibility and sales.

Requirements

• Educational Qualifications: Bachelor’s degree in Hospitality Management or a related field.
• Experience Level: 1-3 years of experience in a supervisory role in the restaurant industry.
• Skills and Competencies: Strong written and verbal communication skills, restaurant management, inventory management, and documentation abilities.
• Qualities and Traits: Strong work ethic and ability to work as a team player in a fast-paced environment.
• Working Conditions: Frequent interaction with customers and staff in a restaurant setting, requiring physical presence during operational hours.