Description

• Oversee daily restaurant operations to ensure a high-quality dining experience.
• Manage staff scheduling, performance, and training to enhance team productivity.
• Implement effective marketing strategies to boost restaurant patronage.
• Monitor inventory levels and order supplies as needed to maintain service quality.
• Address customer feedback and complaints to improve service delivery.

Requirements

• Educational Qualifications: Bachelor’s degree in Hospitality Management or a related field
• Experience Level: 2–5 years in restaurant management
• Skills and Competencies: Strong work ethic, restaurant management, teamwork, operations management
• Responsibilities and Duties: Ability to train and manage staff effectively
• Working Conditions: Fast-paced environment with evening and weekend shifts
• Qualities and Traits: Excellent communication and problem-solving skills