Description

• Oversee daily operations and ensure efficient workflow in the restaurant.
• Manage and train staff, encouraging teamwork and ensuring a high standard of customer service.
• Implement quality control measures to maintain food and service excellence.
• Assist in inventory management and cost control to optimize profitability.
• Communicate effectively with team members and management to resolve issues promptly.

Requirements

• Educational Qualifications: Bachelor’s degree in Business Management or related field
• Experience Level: 0–2 years of experience in a management role
• Skills and Competencies: Strong work ethic, team player, and excellent communication skills
• Responsibilities and Duties: Ability to manage operations effectively and ensure compliance with health and safety regulations
• Working Conditions: Fast-paced, high-pressure restaurant environment
• Qualities and Traits: Detail-oriented with strong organizational skills