Description

• Oversee daily restaurant operations to ensure quality service.
• Train and mentor staff to enhance performance and efficiency.
• Manage inventory and ordering of supplies to maintain stock levels.
• Implement and uphold health and safety standards in the workplace.
• Resolve customer complaints and ensure a high level of customer satisfaction.

Requirements

• Educational Qualifications: Diploma in Hospitality Management or related field.
• Experience Level: 0–2 years.
• Skills and Competencies: Strong leadership and communication skills.
• Skills and Competencies: Excellent problem-solving abilities.
• Responsibilities and Duties: Ability to multitask and manage time effectively.
• Qualities and Traits: Positive attitude and a passion for the hospitality industry.