Description

• Oversee daily restaurant operations and ensure high standards of food and service.
• Manage staff recruitment, training, and performance evaluations.
• Monitor inventory levels and manage supplies to ensure efficient operations.
• Implement strategies to increase customer satisfaction and enhance the dining experience.
• Assist with budgeting, forecasting, and financial management of the restaurant.

Requirements

• Educational Qualifications:High School Diploma or equivalent
• Experience Level:0–2 years in a managerial role within the hospitality industry
• Skills and Competencies:Strong leadership and team management abilities
• Skills and Competencies:Excellent communication and interpersonal skills
• Qualities and Traits:Problem-solving mindset with attention to detail
• Responsibilities and Duties:Ability to handle customer complaints professionally
• Working Conditions:Availability to work flexible hours, including nights and weekends