• Oversee daily operations of the restaurant to ensure efficiency and high standards of service.
• Manage staff, including hiring, training, and scheduling team members.
• Implement and maintain restaurant policies and procedures.
• Monitor inventory levels and manage orders to reduce waste and control costs.
• Ensure compliance with health and safety regulations.

Requirements

• Educational Qualifications: Bachelor’s degree in Hospitality Management or a related field.
• Experience Level: 1-3 years in restaurant management or relevant experience.
• Skills and Competencies: Strong leadership and communication skills.
• Qualities and Traits: Excellent customer service and problem-solving abilities.
• Responsibilities and Duties: Proven ability to manage staff and ensure excellent dining experiences.