• Oversee daily restaurant operations to ensure a high-quality dining experience for guests.
• Manage staff, including hiring, training, and scheduling to maintain optimal team performance.
• Monitor inventory levels and order supplies as necessary to ensure the smooth running of the restaurant.
• Implement marketing strategies to attract new customers and retain existing ones.
• Ensure compliance with health and safety regulations at all times.

Requirements

• Educational Qualifications: Bachelor’s degree in Hospitality Management or related field.
• Experience Level: 3-5 years of experience in restaurant management or a supervisory role.
• Skills and Competencies: Strong leadership and communication skills.
• Skills and Competencies: Proven ability to manage a team and foster a positive work environment.
• Qualities and Traits: Excellent organizational skills and attention to detail.
• Responsibilities and Duties: Ability to handle customer complaints professionally and efficiently.