Description

• Oversee daily restaurant operations to ensure efficiency and guest satisfaction.
• Manage staff including hiring, training, scheduling, and performance evaluations.
• Implement and maintain cost control measures to optimize profitability.
• Ensure compliance with health and safety regulations and maintain quality standards.
• Develop and execute strategies for improving service and increasing customer loyalty.

Requirements

• Educational Qualifications: Bachelor’s degree in Hospitality Management or a related field
• Experience Level: 3–5 years of experience in restaurant management or a similar role
• Skills and Competencies: Strong communication and interpersonal skills
• Skills and Competencies: Proficient in cost management and inventory management
• Qualities and Traits: Strong work ethic and ability to work in a team
• Responsibilities and Duties: Ability to ensure quality control and achieve operational goals