• Oversee daily restaurant operations to ensure a high standard of service.
• Manage staff, including hiring, training, and scheduling employees.
• Develop and implement strategies to increase customer satisfaction and retention.
• Monitor inventory and order supplies to maintain efficiency.
• Ensure compliance with health and safety regulations.

Requirements

• Educational Qualifications: Bachelor’s degree in Hospitality Management or related field
• Experience Level: 1–3 years of experience in restaurant management
• Skills and Competencies: Excellent communication and interpersonal skills
• Skills and Competencies: Strong leadership and team management abilities
• Qualities and Traits: Problem-solving attitude and customer-focused
• Responsibilities and Duties: Ability to work flexible hours, including nights and weekends
• Working Conditions: Fast-paced environment with occasional high-stress situations