Restaurant Operations Manager with budgeting and staff supervision expertise, working on site at the physical restaurant location.
English is required for daily operations.
This manager evaluates restaurant performance, controls operating costs, and supports profitability through informed budgeting.
Responsibilities include scheduling, recruitment, inventory, supplier negotiations, and customer service.
The position supervises three to four people while coordinating daily operations, events, and catering arrangements.
Key Responsibilities: Analyze budgets to boost and maintain restaurant profits
Plan daily operations and set staff work schedules
Supervise three to four employees and review performance
Organize inventory and negotiate supplier arrangements
Address complaints, manage events, and provide customer service
Requirements: Secondary school graduation certificate
English language ability
One year to less than two years of experience
Availability for on site work at the physical location
Ability to supervise three to four people
Lead restaurant operations through budgeting, scheduling, supervision, inventory control, and customer service at the physical location.