Description

• Oversee daily operations of the restaurant to ensure efficiency and customer satisfaction.
• Manage staff, including hiring, training, scheduling, and performance evaluations.
• Monitor inventory levels and place orders as needed to maintain stock.
• Implement and ensure compliance with health and safety regulations.
• Develop and manage budgets to maximize profitability.

Requirements

• Educational Qualifications: High School Diploma or equivalent; higher education in Hospitality Management is a plus.
• Experience Level: 2-5 years of experience in restaurant management or related field.
• Skills and Competencies: Strong leadership and interpersonal skills.
• Qualities and Traits: Excellent communication and problem-solving abilities.
• Responsibilities and Duties: Ability to work in a fast-paced environment and handle multiple tasks efficiently.