Description

• Oversee day-to-day operations of the restaurant to ensure efficiency and quality service.
• Manage staff, providing training and development to enhance their skills and performance.
• Monitor inventory levels and order supplies as needed.
• Implement quality control measures to maintain high standards of food and service.
• Ensure compliance with health and safety regulations.

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 operational management skills, teamwork, and interpersonal communication
• Responsibilities and Duties: Proven ability to manage staff and maintain quality of service
• Working Conditions: Ability to work in a fast-paced, dynamic environment
• Qualities and Traits: Excellent attention to detail and strong leadership capabilities