Description

• Oversee daily restaurant operations and ensure compliance with health and safety regulations.
• Manage staff performance, including hiring, training, and scheduling of employees.
• Maintain high standards of food quality and customer service to enhance guest satisfaction.
• Conduct inventory management to ensure resources are adequately stocked and managed.
• Analyze financial performance and implement cost control measures to enhance profitability.

Requirements

• Educational Qualifications: High School Diploma or equivalent; further qualifications in hospitality management is a plus.
• Experience Level: 1-3 years in restaurant management or a related field.
• Skills and Competencies: Strong operations management and inventory management skills.
• Qualities and Traits: Excellent written and verbal communication skills; proven team player.
• Working Conditions: Fast-paced environment, requiring flexibility and adaptability.