• Oversee daily restaurant operations to ensure smooth service.
• Manage staff recruitment, training, and performance evaluations.
• Handle customer complaints and ensure high levels of satisfaction.
• Monitor inventory levels and order supplies as needed.
• Implement budgets and financial controls to optimize profitability.

Requirements

• Educational Qualifications: Bachelor’s degree in Hospitality Management or related field
• Experience Level: 0–2 years of experience in restaurant management
• Skills and Competencies: Strong leadership and interpersonal skills
• Skills and Competencies: Excellent communication and customer service skills
• Qualities and Traits: Ability to work in a fast-paced environment
• Responsibilities and Duties: Knowledge of food safety regulations
• Working Conditions: Flexibility to work nights, weekends, and holidays