Description

• Oversee daily restaurant operations to ensure excellent customer service.
• Manage staff scheduling, training, and performance evaluations.
• Assist in inventory management and ordering of supplies.
• Implement health and safety regulations in compliance with standards.
• Resolve customer complaints and ensure a positive dining experience.

Requirements

• Educational Qualifications: Bachelor’s degree in Hospitality Management or related field
• Experience Level: 1–3 years of experience in the food service industry
• Skills and Competencies: Strong leadership and communication skills
• Responsibilities and Duties: Ability to work collaboratively with a diverse team
• Working Conditions: Fast-paced restaurant environment with flexible hours
• Qualities and Traits: Customer-focused with a positive attitude