• Oversee daily restaurant operations to ensure smooth and efficient service.

• Supervise, train, and manage restaurant staff, including scheduling and performance evaluations.

• Ensure excellent customer service and resolve any guest complaints promptly and professionally.

• Monitor food quality, presentation, and hygiene standards.

• Maintain inventory levels and ensure efficient stock control.

• Work closely with the kitchen and service teams to ensure timely service and coordination.

• Develop and implement strategies to increase sales and profitability.

• Enforce compliance with all health, safety, and sanitation regulations.

• Analyze financial reports and implement cost control measures.

• Participate in marketing and promotional activities to attract and retain customers.

• Ensure the restaurant’s ambiance, cleanliness, and décor meet brand standards.

Requirements

• Bachelor’s degree in Hospitality Management or a related field (preferred).

• experience: 3 to 5 Years  as a Restaurant Manager or in a similar leadership role.

• Strong leadership and people management skills.

• Excellent communication and customer service skills.

• Knowledge of restaurant management software and POS systems.

• Ability to work under pressure in a fast-paced environment.

• Good understanding of financial reports and budgeting.

• English language: Very good.
   Computer skills: good.

• Age 35:40 years.