Key Responsibilities

• Oversee daily restaurant operations, ensuring smooth service delivery and adherence to standards.
• Recruit, train, and supervise restaurant staff.
• Monitor inventory and ensure proper stock levels of food, beverages, and supplies.
• Maintain high standards of food quality, hygiene, and customer service.
• Develop and implement strategies to increase sales and customer satisfaction.
• Manage budgets, control costs, and prepare performance and financial reports.
• Handle customer complaints and queries professionally.
• Ensure compliance with health and safety regulations.
• Liaise with suppliers and vendors to ensure timely and quality deliveries.

Key Requirements

• A Diploma or Degree in Hospitality Management or a related field.
• Minimum of 4 years’ experience in restaurant management within a fast-paced environment.
• Proven leadership and team management skills.
• Strong understanding of restaurant operations, food safety, and customer service.
• Excellent communication and interpersonal skills.
• Ability to work under pressure and multitask.
• Tech-savvy with working knowledge of POS systems and restaurant software.
• Flexibility to work evenings, weekends, and public holidays as needed.

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