REQUIREMENTS: * Education: Completed high school diploma or technical/professional degree in Administration, Gastronomy, or related field. * Experience: Minimum 2 to 3 years in Restaurant Manager or Assistant Manager positions in restaurants, cafeterias, or quick-service chains. * Knowledge of: Operational and administrative control of food and beverage units, inventory management and basic financial reporting, hygiene and safety standards (H Certification desirable), basic Office software and performance indicators (sales, costs, turnover). * Competencies: Leadership and effective communication, customer service orientation, planning and decision-making, working under pressure and results-driven. KEY RESPONSIBILITIES: * Supervise daily restaurant operations ensuring service quality and customer satisfaction. * Coordinate operational staff (kitchen, dining room, bar, and cleaning), ensuring productivity and a positive work environment. * Manage inventory, purchasing, costs, and cash handling. * Achieve sales targets, expense control, and profitability goals. * Ensure compliance with internal policies, hygiene standards, and food safety regulations. * Train and develop the team on service and operational standards. * Prepare administrative reports, cash reconciliations, and performance indicator tracking. * Represent the brand professionally and with commitment. Job Type: Contract Pay: $10,000.00 \- $15,000.00 per month Work Location: In person