Description

• Oversee daily restaurant operations to ensure smooth service and customer satisfaction.
• Train, mentor, and manage staff, ensuring high levels of performance and professionalism.
• Assist in developing and implementing restaurant policies and procedures.
• Monitor inventory and order supplies as necessary to maintain operations.
• Address customer complaints and feedback to enhance the dining experience.

Requirements

• Educational Qualifications: Bachelor’s degree in Hospitality Management or related field
• Experience Level: 1-3 years of experience in the restaurant or hospitality industry
• Skills and Competencies: Strong leadership and communication skills
• Responsibilities and Duties: Ability to work in a fast-paced environment and handle multiple tasks
• Qualities and Traits: Positive attitude, problem-solving skills, and a customer-focused approach