• Oversee Daily Operations: Ensure smooth operation and high standards of food, cleanliness, and safety.
• Staff Management: Hire, train, schedule, and manage staff performance.
• Customer Service: Maintain excellent customer service and handle complaints or concerns.
• Financial Management: Monitor budget, track sales, and manage costs.
• Marketing & Promotions: Plan and execute marketing strategies to attract and retain customers.
• Health & Safety Compliance: Ensure the restaurant complies with health and safety regulations.
• Inventory Management: Manage inventory levels, order supplies, and minimize waste.
• Menu Management: Collaborate with chefs to update the menu and ensure profitability.
• Leadership: Lead by example and keep the team motivated and productive.

Experience in Restaurant Management: At least 3-5 years of experience in a managerial role within the restaurant or food and beverage industry.

Leadership and People Management Skills: Ability to lead, motivate, and supervise a diverse team, ensuring smooth day-to-day operations.

Strong Financial Acumen: Knowledge in budgeting, financial reporting, cost control, and optimizing restaurant profitability.

Excellent Customer Service Skills: Strong commitment to delivering exceptional guest experiences and handling customer complaints effectively.