Description

• Oversee daily restaurant operations and ensure smooth service delivery.
• Manage staff schedules, training, and performance evaluations.
• Handle inventory management and cost control procedures.
• Ensure compliance with health and safety regulations.
• Interact with customers to enhance their dining experience.

Requirements

• Educational Qualifications: Bachelor’s degree in Hospitality Management or related field
• Experience Level: 0–2 years in restaurant management or similar role
• Skills and Competencies: Strong work ethic, excellent communication skills, and teamwork capabilities
• Skills and Competencies: Proficient in inventory management and cost management
• Qualities and Traits: Computer literate with strong organizational skills
• Skills and Competencies: Capable of effective written and verbal communication
• Skills and Competencies: Knowledge of restaurant operations management