Oversee daily restaurant operations, ensuring staff efficiency and guest satisfaction.
Train and mentor team members on service standards and menu knowledge.
Maintain inventory and order supplies as needed.
Handle customer complaints and feedback professionally.
Assist in scheduling shifts and managing payroll.
Ensure compliance with health and safety regulations.
Educational Qualifications: Diploma in Hospitality Management or related field.
Experience Level: 1-3 years of experience in restaurant supervision or management.
Skills and Competencies: Strong team player with expertise in operations and inventory management, proficient in written and verbal communication, and excellent interpersonal skills.