• Supervise day-to-day restaurant operations.
• Manage and lead the front and back-of-house staff.
• Ensure high standards of food quality, service, cleanliness, and safety.
• Monitor inventory and order supplies as needed.
• Handle customer complaints and feedback professionally.
• Plan and organize staff shifts, training, and evaluations.
• Ensure compliance with health and safety regulations.
• Collaborate with chefs and kitchen staff to maintain smooth operations.

Other Specification 

• Proven work experience as a Restaurant Manager or in a similar role.
• Strong leadership, decision-making, and people management skills.
• Excellent communication and interpersonal abilities.
• Strong organizational and multitasking skills.
• Customer-focused mindset and problem-solving attitude.