Responsibilities:
• Manage day-to-day operations of the restaurant.
• Train, supervise, and schedule staff.
• Ensure quality of food and service.
• Handle customer inquiries and complaints.
• Monitor inventory and order supplies.
• Develop and implement marketing strategies.
• Collaborate with kitchen staff to develop menus.
Requirements:
• Previous experience in restaurant management.
• Leadership and team-building skills.
• Excellent customer service skills.
• Knowledge of food safety regulations.
• Strong communication and organizational abilities.