RESTAURANT MANAGER

Description

Position Summary: We are seeking an organized professional with sound judgment to supervise daily operations, control expenses, train staff, and ensure customer satisfaction. Key Responsibilities: 1. Customer service during operations 2. Staff training 3. Expense control and inventory management **Job Description:** Monday to Sunday, with a weekday day off Completed high school diploma or Bachelor’s degree in Tourism, Business Administration, or related field. Age 30 to 50 Sense of urgency, organized, sound judgment. \- Minimum 4 years of verifiable experience. \- Address the establishment’s operational needs. \- Expense control \- Staff training \- Monitoring adherence to customer service protocols. \- Reporting discrepancies between inventory records and physical stock. \- Ordering food and beverages according to established procedures. \- Verifying equipment, materials, and supplies for service presentation. \- Inspecting facilities before and after each shift. \- Reviewing presentation of dishes and beverages offered. \- Preparing staff schedules for direct reports. \- Attending to customers during service. Statutory benefits are provided. Employment Type: Full-time Benefits: * Employee discount * Discounts and preferential pricing * Option for indefinite-term contract * Discounted cafeteria service Work Location: On-site employment Employment Type: Full-time Salary: $20,000\.00 \- $22,000\.00 per month Benefits: * Employee discount * Discounts and preferential pricing * Option for indefinite-term contract * Discounted cafeteria service Work Location: On-site employment