• Oversee daily restaurant operations
• Manage staff, including hiring and training
• Ensure exceptional customer service
• Maintain inventory and supplies
• Monitor financial performance and budgets
• Implement health and safety regulations
• Coordinate with kitchen staff for menu planning

Qualifications:

• Job Title: Restaurant Manager
• Educational Qualifications: Bachelor’s degree required.
• Experience Level: 3-5 years of relevant experience in restaurant management.
• Skills and Competencies:
• Operations Management
• Inventory Management
• Strong Work Ethic
• Teamwork
• Written and Verbal Communication Skills
• Interpersonal Skills
• Responsibilities and Duties: Oversee daily operations, manage staff, ensure customer satisfaction, and handle inventory.
• Working Conditions: Fast-paced environment
• Qualities and Traits: Strong leadership, excellent problem-solving skills, and ability to work under pressure.