Description

• Oversee daily restaurant operations and maintain high standards of food and service quality.
• Manage staff schedules, training, and performance evaluations.
• Ensure compliance with health and safety regulations.
• Monitor inventory levels and control costs to maximize profitability.
• Interact with customers to enhance dining experiences and address any concerns.

Requirements

• Educational Qualifications: Bachelor’s degree in Hospitality Management or related field
• Experience Level: 0–2 years
• Skills and Competencies: Strong proficiency in Operations Management
• Skills and Competencies: Excellent teamwork and strong work ethic
• Skills and Competencies: Effective inventory management skills
• Skills and Competencies: Solid restaurant management experience
• Skills and Competencies: Strong written and verbal communication skills