Manager

No detailed description provided.

• Manage the day-to-day operations of the restaurant. • Lead, supervise, and motivate front- and back-of-house teams. • Ensure excellent customer service and promptly resolve customer concerns. • Monitor sales, costs, inventory, and operational performance. • Recruit, train, and evaluate staff performance. • Ensure compliance with health, safety, and company policies. • Develop strategies to increase revenue and customer satisfaction. • Prepare operational reports and manage budgets. • Bachelor’s degree or Diploma in Hospitality Management, Business Administration, or a related field. • Relevant experience in restaurant or hospitality management. • Strong leadership and decision-making skills. • Excellent customer service and communication skills. • Good financial and operational management abilities. • Ability to work flexible hours, including evenings and weekends.