• Oversee daily operations of the restaurant, ensuring high standards of food quality and service.
• Manage staff schedules, training, and performance to enhance team efficiency.
• Maintain inventory and supply levels while controlling costs and maximizing profitability.
• Implement and enforce procedures for health and safety compliance.
• Interact with customers, resolve complaints, and ensure a positive dining experience.

Requirements

• Educational Qualifications: Diploma in Hospitality Management or related field
• Experience Level: 2–5 years
• Skills and Competencies: Strong leadership and interpersonal skills
• Skills and Competencies: Excellent communication and organizational skills
• Qualities and Traits: Customer-focused with a passion for the food industry