• Oversee daily restaurant operations to ensure a high standard of service.
• Manage staff and allocate responsibilities to ensure efficient workflow.
• Monitor inventory levels and place orders as necessary to maintain stock.
• Prepare budgets and analyze financial performance to optimize profitability.
• Develop and implement operating procedures and policies to improve efficiency.

Requirements

• Educational Qualifications: Bachelor’s degree in Hospitality Management or related field.
• Experience Level: 0–2 years.
• Skills and Competencies: Strong work ethic, operations management, inventory management, cost management.
• Qualities and Traits: Excellent communication skills, both written and verbal, with the ability to work in a fast-paced environment.
• Responsibilities and Duties: Ability to train and motivate staff to deliver exceptional service.
• Working Conditions: Availability to work flexible hours, including nights and weekends.