Ensure excellent customer service and guest satisfaction.
Maintain food safety, hygiene, and quality standards.
Monitor inventory, ordering, and stock levels.
Control costs, wastage, and operational expenses.
Handle customer concerns and resolve issues promptly.
Ensure compliance with SOPs and brand standards.
Drive sales and achieve business targets.
Prepare schedules and oversee team performance.
REQUIREMENTS Minimum 2–4 years of experience as a Restaurant Manager, Assistant Restaurant Manager, or similar role in a QSR, café, or casual dining environment.
Strong leadership, communication, and team management skills.
Good understanding of restaurant operations, inventory management, and food safety standards.
Ability to work in a quick-paced environment and drive operational excellence.