• Oversee daily restaurant operations to ensure exceptional service and customer satisfaction.
• Manage and train staff to maintain high standards in food safety and hygiene.
• Develop and implement strategies to enhance the restaurant's profitability and efficiency.
• Handle customer inquiries and complaints in a professional manner.
• Coordinate with suppliers and vendors for inventory management and procurement.

Requirements

• Educational Qualifications: Diploma in Hospitality Management or a related field
• Experience Level: 2–5 years
• Skills and Competencies: Strong leadership and communication skills
• Responsibilities and Duties: Ability to manage staff schedules and restaurant budgets
• Working Conditions: Fast-paced environment with flexible working hours
• Qualities and Traits: Excellent problem-solving abilities and a customer-focused mindset