Supervise daily operations and manage staff, ensuring high standards of food quality and customer service.

Develop and manage budgets, including labor, food cost, and overhead.

Create schedules and conduct performance reviews, ensuring staff training and development.

Handle customer inquiries and complaints in a professional manner.

Collaborate with the chef to design and update the menu, incorporating seasonal ingredients and customer feedback.

Previous experience in restaurant management, preferably in restaurants offering diverse cuisines.

Strong leadership and communication skills.

Ability to work in a fast-paced environment with attention to detail.

Knowledge of food safety and hygiene regulations.

Bachelor’s degree in Hospitality Management or related field is preferred.