Oversee daily restaurant operations and manage staff.
Ensure high standards of food quality and customer service.
Develop and implement policies and procedures.
Manage budgets, inventory, and financial performance.
Handle customer complaints and resolve issues effectively.
Train and mentor staff to enhance performance.
Coordinate with suppliers for timely deliveries.
Educational Qualifications: Bachelor’s degree in Hospitality Management or related field.
Experience Level: 1-3 years of experience in restaurant management.
Skills and Competencies: Proficient in restaurant management, cost management, and quality control. Strong interpersonal, communication, and teamwork skills are essential.
Working Conditions: Fast-paced environment with long hours, including weekends and holidays.