Duties and Responsibilities include but not limited to: Oversee daily restaurant operations, including opening and closing procedures. Manage and coordinate staff, ensuring high levels of performance and customer service. Maintain food quality and safety standards. Handle customer inquiries and resolve complaints promptly and professionally. Manage inventory, budgeting, and financial reporting. Develop and implement marketing and promotional strategies to drive sales. Ensure compliance with health and safety regulations. Foster a positive work environment and promote staff development and training. Qualifications: Proven experience as a Restaurant Manager or similar role. Strong leadership and management skills. Excellent interpersonal and communication abilities. Knowledge of food safety and sanitation standards. Ability to work flexible hours, including nights, weekends, and holidays. Financial acumen and experience with budgeting and cost control. Competencies: Strong Leadership skills Conflict Resolution Communication skills Customer service Attention to detail Inventory Management
