• Oversee daily restaurant operations to ensure efficiency and quality service.
• Manage staff, including hiring, training, and scheduling of employees.
• Monitor inventory levels and assist in controlling food and labor costs.
• Ensure compliance with health and safety regulations.
• Develop and implement strategies to increase customer satisfaction and sales.

Requirements

• Educational Qualifications: Diploma in Hospitality Management or a related field.
• Experience Level: 1–3 years in restaurant management or supervisory roles.
• Skills and Competencies: Strong leadership and communication skills.
• Responsibilities and Duties: Ability to manage multiple tasks and prioritize effectively.
• Qualities and Traits: Customer-focused with a passion for the food service industry.
• Working Conditions: Ability to work flexible hours, including nights and weekends.