RESTAURANT MANAGER

Description

A highly experienced and adaptable leader is needed to manage all aspects of restaurant operations, ensuring exceptional service, quality, and profitability across multiple locations. This role focuses on team leadership, customer satisfaction, financial management, and maintaining high standards of compliance. The ideal candidate will be a seasoned professional with a passion for the food and beverage industry.

Responsibilities and Duties

* Recruit, interview, and train staff. * Maintain safety and food quality standards. * Ensure customer happiness and handle complaints. * Organize schedules and track employee hours. * Order supplies within budget. * Supervise daily shift operations. * Control operational costs and reduce waste. * Appraise staff performance and implement corrective actions.

Qualifications and Requirements

* Minimum of 10 years of experience in the food and beverage industry. * Relevant degree or diploma in hospitality or a related field. * Willingness to work holidays, varied shifts, and adapt to changing schedules. * Ability to stand and work for extended periods. * Flexibility to work across multiple restaurant locations. * Proven experience in recruiting, training, and managing staff. * Strong understanding of financial management principles. * Excellent customer service and communication skills. * Ability to work effectively under pressure. * Strong organizational and time-management skills. * Demonstrated ability to maintain high standards of quality and compliance.

Working Condition

Salary

Basic Salary 4500