Description

• Oversee daily restaurant operations to ensure efficiency and high standards.
• Manage and lead staff, fostering a team-oriented environment.
• Maintain inventory levels and oversee ordering of supplies.
• Implement and uphold health and safety regulations within the restaurant.
• Develop and manage documentation related to restaurant operations.

Requirements

• Educational Qualifications: Bachelor’s degree in Hospitality Management or related field
• Experience Level: 3-5 years of experience in restaurant management
• Skills and Competencies: Strong operations management and inventory management skills
• Skills and Competencies: Excellent teamwork and leadership capabilities
• Qualities and Traits: Strong organizational and communication skills