• Assist in managing daily restaurant operations to ensure a high-quality dining experience.
• Oversee inventory management and control to optimize stock levels and reduce waste.
• Support the implementation of quality control measures to maintain food safety and service standards.
• Work with the restaurant team to foster a positive work environment and enhance team collaboration.
• Provide training and guidance to staff to develop their skills and improve performance.
• Communicate effectively with both staff and customers to address any issues or feedback.

Requirements

• Educational Qualifications: Diploma in Hospitality Management or related field
• Experience Level: 1-3 years in a restaurant management or supervisory role
• Skills and Competencies: Quality Control, Inventory Management, Operations Management, Team Player, Restaurant Management
• Qualities and Traits: Strong Work Ethic, Excellent Communication Skills, Teamwork, Interpersonal Skills
• Responsibilities and Duties: Assist with staff management and training, Maintain high standards of service and hygiene
• Working Conditions: Fast-paced restaurant environment with variable hours including evenings and weekends