Lead restaurant operations onsite through daily planning, staff supervision, and customer service in an English-speaking workplace. This position requires organized operational leadership.
The Restaurant Manager oversees daily activities and supervises a team of five to ten people. Responsibilities include monitoring performance, recruiting employees, setting schedules, and training staff. The manager also maintains inventory, supports customer service, and ensures health and safety regulations are followed.
Key Responsibilities:
- Evaluate daily restaurant operations
- Plan and organize daily operations
- Monitor, supervise, and train staff
- Recruit staff and set work schedules
- Address complaints and provide customer service
Requirements:
- Secondary school graduation certificate
- Two to less than three years of experience
- English language ability
- Experience supervising five to ten people
- Availability for onsite work
Apply restaurant management experience to staff leadership, inventory organization, customer service, and onsite daily operations.
