Description

• Oversee daily restaurant operations to ensure efficiency and quality service.
• Manage kitchen staff, including scheduling, training, and performance evaluations.
• Develop and implement menus that are innovative and cost-effective.
• Maintain compliance with health and safety regulations.
• Handle customer inquiries and complaints smoothly and professionally.

Requirements

• Educational Qualifications: Diploma in Culinary Arts, Hospitality Management, or a related field.
• Experience Level: 0–2 years in a restaurant management or kitchen supervisory role.
• Skills and Competencies: Strong leadership and communication skills; ability to multitask.
• Working Conditions: Fast-paced environment; extended hours may be required during peak times.
• Qualities and Traits: Passion for food and service; excellent problem-solving abilities.