• Oversee daily restaurant operations to ensure efficiency and high-quality service.
• Manage staff performance, providing training and guidance to enhance teamwork.
• Implement quality control measures to maintain food and service standards.
• Conduct inventory management to ensure optimal stock levels and minimize waste.
• Collaborate with the kitchen and front-of-house teams to deliver an excellent dining experience.

Requirements

• Educational Qualifications: Bachelor’s degree in Hospitality Management or related field
• Experience Level: 1–3 years of experience in a restaurant management role
• Skills and Competencies: Strong work ethic, operations management, and quality control
• Skills and Competencies: Excellent communication skills (written and verbal)
• Skills and Competencies: Proficient in inventory management and cost management
• Qualities and Traits: Team player with strong interpersonal skills