Description

• Oversee daily restaurant operations to ensure a high level of service.
• Train and manage staff, fostering a collaborative and positive work environment.
• Monitor inventory levels, assist with ordering supplies, and manage waste.
• Address customer inquiries and complaints professionally and promptly.
• Ensure compliance with health and safety regulations.

Requirements

• Educational Qualifications: Diploma in Hospitality Management or a related field.
• Experience Level: 1-3 years of experience in the food and beverage industry.
• Skills and Competencies: Strong communication and leadership skills.
• Responsibilities and Duties: Ability to multitask and work under pressure in a fast-paced environment.
• Qualities and Traits: Customer-focused with a proactive approach to problem-solving.