• Lead and motivate a team to achieve operational goals and service excellence.
• Manage inventory levels and optimize supply chain processes.
• Ensure adherence to company policies and procedures in daily operations.
• Facilitate effective communication within the team and across departments.
• Monitor performance metrics and provide coaching to team members as needed.

Requirements

• Educational Qualifications: Bachelor’s degree in a relevant field.
• Experience Level: 1–3 years of experience in a leadership role.
• Skills and Competencies: Strong understanding of inventory and operations management.
• Skills and Competencies: Excellent written and verbal communication skills.
• Qualities and Traits: Strong work ethic and commitment to teamwork.
• Skills and Competencies: Proficient in computer applications related to restaurant management.