Description

• Oversee daily operations of the restaurant to ensure efficiency and quality service.
• Manage staff performance and provide training to enhance team skills.
• Monitor inventory levels and place orders to maintain stock.
• Implement quality control measures to ensure high food and service standards.
• Coordinate with kitchen staff to ensure timely and quality meal preparation.

Requirements

• Educational Qualifications: Bachelor’s degree in Hospitality Management or related field
• Experience Level: 3–5 years in restaurant management
• Skills and Competencies: Strong work ethic, operations management, inventory management, written and verbal communication skills
• Qualities and Traits: Team player, effective team management, and a focus on quality control
• Responsibilities and Duties: Ability to manage costs and ens...