Description

• Supervise daily restaurant operations and ensure high-quality customer service.
• Manage staff training, scheduling, and performance evaluations.
• Oversee inventory management and enforce health and safety regulations.
• Develop and implement strategies to improve sales and enhance customer satisfaction.
• Handle customer inquiries and complaints in a professional manner.

Requirements

• Educational Qualifications:High School Diploma or equivalent
• Experience Level:1-3 years of experience in restaurant management
• Skills and Competencies:Strong leadership and communication skills
• Skills and Competencies:Ability to manage a team and resolve conflicts
• Qualities and Traits:Customer-focused with a passion for the hospitality industry
• Responsibilities and Duties:Ability to multi-task and adapt to changing environments