Description

• Oversee daily restaurant operations to ensure smooth functioning.
• Manage staff performance, recruiting, training, and scheduling.
• Implement cost control measures while maintaining quality standards.
• Monitor inventory levels and order supplies as needed.
• Ensure excellent customer service and address any issues promptly.

Requirements

• Educational Qualifications: Bachelor’s degree in Business Administration or a related field
• Experience Level: 2–5 years of experience in restaurant management
• Skills and Competencies: Strong written and verbal communication skills
• Skills and Competencies: Proficiency in documentation and record-keeping
• Skills and Competencies: Knowledge of cost management and inventory control
• Qualities and Traits: Ability to work well in a team and lead effectively