Description

• Oversee daily restaurant operations to ensure efficiency and consistency.
• Manage and train staff to deliver excellent customer service.
• Ensure compliance with health and safety regulations.
• Track inventory and manage costs effectively.
• Develop and implement strategies to improve service and profitability.

Requirements

• Educational Qualifications: Bachelor’s degree in Hospitality Management or a related field
• Experience Level: 1–3 years in a restaurant management position
• Skills and Competencies: Strong knowledge of operations management and inventory management
• Qualities and Traits: Strong work ethic and effective teamwork capabilities
• Skills and Competencies: Excellent written and verbal communication skills
• Skills and Competencies: Proficient computer skills for management software