• Oversee daily restaurant operations, ensuring high standards of service and safety.
• Manage staff schedules, training, and performance evaluations.
• Develop and implement strategies to increase restaurant revenue and enhance customer satisfaction.
• Monitor inventory levels and place orders to maintain stock.
• Handle customer complaints and resolve issues effectively.

Requirements

• Educational Qualifications: High School diploma or equivalent
• Experience Level: 1–3 years in a similar role
• Skills and Competencies: Strong leadership and communication skills
• Responsibilities and Duties: Ability to multitask and manage time effectively
• Qualities and Traits: Customer-oriented with a strong focus on service
• Working Conditions: Fast-paced environment; must be able to work evenings and weekends