Restaurant operations management calls for menu planning, inventory control, and customer service at an on-site food service establishment. English is required for daily communication.
This Restaurant Manager position requires seven months to less than one year of experience and secondary school graduation. You will direct daily operations, supervise five to ten people, and help ensure food quality and regulatory compliance. The work combines customer, supplier, and catering discussions.
Key Responsibilities:
- Plan, organize, direct, control, and evaluate daily operations
- Plan menus and ensure food meets quality standards
- Organize inventory and negotiate supplier arrangements
- Address customer complaints and provide customer service
- Cost products and services for the establishment
Requirements:
- Secondary school graduation certificate
- Seven months to less than one year experience
- English language ability
- Client focus and efficient interpersonal skills
- Flexibility, attention to detail, and extended standing ability
Apply restaurant management experience to daily operations, menu quality, inventory, suppliers, and customer service while supervising five to ten people.
