Description

• Oversee daily operations of the restaurant to ensure a smooth and efficient service.
• Manage staff recruitment, training, and performance evaluations.
• Develop and implement restaurant policies and procedures.
• Monitor inventory levels and manage supplier relationships.
• Ensure compliance with health and safety standards.

Requirements

• Educational Qualifications: Bachelor’s degree in Hospitality Management or a related field.
• Experience Level: 0–2 years of experience in restaurant management.
• Skills and Competencies: Strong leadership and communication skills.
• Qualities and Traits: Customer-focused with a passion for hospitality.
• Responsibilities and Duties: Ability to manage multiple tasks in a fast-paced environment.