Lead restaurant operations on site through budget analysis, staff supervision, and customer service. This position requires English communication and a hands-on management approach. The Restaurant Manager oversees daily restaurant activities and staff in various areas of responsibility. Key duties include planning operations, evaluating performance, organizing inventory, and maintaining customer service. The manager also supports profitability, recruitment, scheduling, training, and regulatory compliance.
Key Responsibilities
Analyze budgets to boost and maintain restaurant profits Plan, organize, and evaluate daily restaurant operations Recruit, schedule, supervise, and train staff Monitor performance and conduct staff performance reviews Address complaints and ensure health and safety compliance
Requirements:
Secondary school graduation certificate Five years or more of experience English language ability Client focus and excellent oral communication Organization, reliability, flexibility, and multitasking ability Apply restaurant operations leadership, staff management, and customer service skills in this in office management position. #J-18808-Ljbffr