• Oversee daily restaurant operations to ensure high performance and quality standards.
• Manage inventory and supply chain to maintain stock levels and reduce waste.
• Train and lead staff to promote a positive work environment and excellent customer service.
• Develop and implement cost control measures to achieve financial goals.
• Handle customer inquiries and complaints to ensure satisfaction and retention.

Requirements

• Educational Qualifications: Diploma in Hospitality Management or a related field
• Experience Level: 3–5 years of experience in restaurant management
• Skills and Competencies: Strong operations management and team leadership skills
• Qualities and Traits: Excellent communication and interpersonal skills
• Technical Skills: Proficiency in inventory management and computer literacy
• Responsibilities and Duties: Ability to manage costs and maintain documentation