Manage staff, including hiring, training, and scheduling.
Ensure exceptional customer service and satisfaction.
Monitor inventory levels and order supplies as needed.
Implement and maintain health and safety regulations.
Develop and manage budgets, ensuring profitability.
Lead marketing initiatives to increase patronage.
Educational Qualifications: Bachelors degree in Hospitality Management or related field.
Experience Level: 1-3 years of experience in restaurant management.
Skills and Competencies: Strong work ethic, team player, effective written and verbal communication, inventory and operations management, quality control.
Working Conditions: Fast-paced environment, may involve long hours, and require flexibility in schedules.
Qualities and Traits: Strong leadership, positive attitude, problem solver, and ability to work collaboratively.
