Description

• Oversee daily restaurant operations to ensure efficiency and quality service.
• Manage staff, including recruitment, training, and performance evaluation.
• Handle budgeting, cost control, and financial reporting.
• Ensure compliance with health and safety regulations and quality standards.
• Enhance customer satisfaction through effective communication and service improvement strategies.

Requirements

• Educational Qualifications: Bachelor’s degree in Hospitality Management or related field
• Experience Level: 0–2 years
• Skills and Competencies: Strong knowledge of quality control and operations management
• Skills and Competencies: Excellent teamwork and communication skills
• Qualities and Traits: Strong work ethic and interpersonal skills
• Skills and Competencies: Proficiency in inventory management and cost management
• Skills and Competencies: Computer literate with strong written and verbal communication skills