* Supervise the overall operation of all restaurant areas. * Implement and monitor standardized operating procedures. * Ensure compliance with hygiene and food safety regulations. * Coordinate and motivate the work team, ensuring their training and development. * Design and oversee staff schedules, roles, and productivity. * Control operating costs (raw materials, payroll, supplies, waste). * Review inventories and ensure timely supply of materials. * Analyze performance indicators: sales, staff turnover, customer satisfaction. * Resolve incidents and customer complaints with a focus on the dining experience. * Negotiate with suppliers to achieve quality and competitive pricing. * Coordinate with Marketing on promotions, campaigns, and improvements in menu and services. * Present performance reports and propose improvement strategies **Minimum Experience** * 2 years in supervisory or restaurant management positions **Specific Knowledge Areas** * Restaurant management, cost control, inventory management, food hygiene and safety standards, customer service, supplier negotiation, personnel supervision. **Skills** * Leadership, effective communication, conflict resolution, teamwork, staff training and development, cost and financial control, decision making, etc. **Attitudes** * Proactive, responsible, disciplined, empathetic, available, open-minded, tolerant. **Competency Development** * Leadership, results orientation, decision making, effective communication, conflict resolution, adaptability and proactivity * **Age 28 to 45 years, knowledge of standard pickup truck handling, excellent appearance, incomplete degree or high school diploma.** Job type: Full-time Salary: Starting at $12,000.00 per month Benefits: * Company vehicle * Transportation assistance or service * Free uniforms Work location: On-site position