- Lead and manage the daily operations of the restaurant efficiently and professionally
- Supervising and developing the team’s performance and raising the level of productivity
- Ensuring the provision of distinguished customer service and achieving customer satisfaction
- Follow up on performance and sales indicators and work to achieve targets
- Applying quality and food safety standards and adhering to operational policies
Requirements:
At least 3 years of experience in restaurant management
High leadership skills and ability to manage work teams
Proficiency in using operational systems and point of sale technologies
Analytical skills and decision-making ability
Ability to work under pressure and within a fast-paced work environment
