Responsibilities

• Oversee daily restaurant operations, ensuring excellent service standards.
• Manage staff, including hiring, training, and scheduling.
• Control inventory and manage budgets to maximize profitability.
• Resolve customer complaints and enhance overall dining experience.
• Implement marketing strategies to attract customers.
• Ensure compliance with health and safety regulations.

Qualifications

• Educational Qualifications: Bachelor’s degree in Hospitality Management or related field.
• Experience Level: 1-3 years in a restaurant management role.
• Skills and Competencies: Proficiency in operations and inventory management, cost management, and effective written and verbal communication.
• Working Conditions: Fast-paced environment with long hours, including evenings and weekends.
• Qualities and Traits: Stron...