• Oversee daily operations of the restaurant to ensure smooth functioning.
• Manage staff and delegate responsibilities effectively for optimal team performance.
• Maintain high standards of food quality and customer service.
• Develop and implement operational policies and procedures.
• Monitor inventory levels and manage purchasing processes.

Requirements

• Educational Qualifications: High School Diploma or equivalent.
• Experience Level: 1–3 years in a restaurant management role.
• Skills and Competencies: Strong work ethic, team player, and strong leadership abilities.
• Skills and Competencies: Proficient in operations and inventory management.
• Skills and Competencies: Excellent written and verbal communication skills.
• Qualities and Traits: Strong interpersonal skills and ability to work under pressure.