Description

• Oversee daily restaurant operations to ensure efficiency and high standards of service.
• Manage staff, providing training, guidance, and fostering a positive work environment.
• Monitor inventory levels and manage supplies to optimize costs and minimize wastage.
• Implement strategies to enhance customer satisfaction and maintain restaurant reputation.
• Prepare operational reports and assist in budget planning and financial management.

Requirements

• Educational Qualifications: Bachelor’s degree in Business Management or Hospitality Management
• Experience Level: 3–5 years of experience in a restaurant management role
• Skills and Competencies: Strong operations management, inventory management, and cost management skills
• Qualities and Traits: Excellent communication skills, teamwork, and interpersonal skills
• Working Conditions: Fast-paced restaurant environment with varying shifts and hours
• Responsibilities and Duties: Proven ability to lead a team and manage multiple tasks effectively