Lead restaurant operations on site using staff supervision, scheduling, budgeting, and customer service skills. English communication supports daily workplace coordination.
This Restaurant Manager role requires secondary school graduation and one year to less than two years of experience. You will organize daily operations, recruit and train staff, and determine service offerings. The position also includes financial reporting, liquor compliance, marketing participation, and addressing customer concerns.
Key Responsibilities: Plan and organize daily restaurant operations
Recruit, schedule, supervise, and train staff
Develop budgets for food and operating supplies
Balance cash and complete financial reports
Address customer complaints and concerns
Requirements: Secondary school graduation certificate
One year to less than two years of experience
English language ability
Ability to supervise 11 to 15 people
Availability for on site work
Apply restaurant management experience to staff leadership, financial controls, liquor compliance, and customer service on site.