Description

• Oversee daily restaurant operations and ensure a high standard of service.
• Manage staff schedules, training, and performance evaluations.
• Assist in inventory management and maintain appropriate stock levels.
• Resolve customer complaints and enhance dining experience.
• Implement and maintain health and safety regulations.

Requirements

• Educational Qualifications: High School Diploma or equivalent
• Experience Level: 1–3 years of supervisory experience in a restaurant setting
• Skills and Competencies: Strong communication and interpersonal skills
• Responsibilities and Duties: Ability to manage staff and ensure operational efficiency
• Qualities and Traits: Customer-focused with problem-solving skills