Description

• Oversee daily restaurant operations to ensure exceptional customer service.
• Manage staff recruitment, training, and performance evaluations.
• Develop and implement marketing strategies to enhance business growth.
• Monitor inventory levels and ensure cost control measures are in place.
• Ensure compliance with health and safety regulations.

Requirements

• Educational Qualifications: Diploma in Hospitality Management or a related field
• Experience Level: 3–5 years of experience in restaurant management
• Skills and Competencies: Strong leadership and communication skills
• Skills and Competencies: Knowledge of food and beverage management
• Qualities and Traits: Excellent problem-solving abilities and customer service orientation
• Responsibilities and Duties: Ability to manage multiple tasks in a fast-paced environment