• Oversee daily restaurant operations to ensure smooth and efficient service.
• Manage staff, including hiring, training, and scheduling to create a motivated team.
• Monitor and maintain high standards of food quality and safety.
• Develop and manage budgets, forecasts, and financial reports to optimize profitability.
• Enhance customer satisfaction by addressing inquiries and resolving complaints promptly.

Requirements

• Educational Qualifications: Bachelor's degree in Hospitality Management or a related field.
• Experience Level: 2–5 years in a restaurant management role.
• Skills and Competencies: Strong leadership and interpersonal skills.
• Skills and Competencies: Excellent communication and organizational abilities.
• Qualities and Traits: Customer-focused with a passion for the food service industry.
• Responsibilities and Duties: Ability to work flexibly and manage unpredictable situations effectively.