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Job Summary: Manage daily restaurant operations, supervise the team, and control costs to ensure service quality. Key Highlights: 1. Restaurant daily operations management 2. Team supervision and training 3. Operational cost and inventory control Responsibilities: Manage daily restaurant operations to ensure service quality and customer satisfaction. Supervise and train the team, including waiters, cooks, and other staff members. Control operational costs, including food and beverage inventory, and implement strategies to increase revenue. Ensure compliance with hygiene and food safety regulations. Requirements: Proven experience in restaurant management or similar areas. Knowledge of cost control and inventory management. Familiarity with hygiene and food safety regulations (certification preferred). Availability to work flexible hours, including weekends and holidays.
