Job Duties:

• Train and supervise restaurant staff, including Waiters, hosts/hostesses.
• Provide guidance, support, and ongoing training to ensure efficient and exceptional service delivery.
• Foster a positive work environment and promote teamwork among staff members.
• Oversee day-to-day restaurant operations, including opening and closing procedures, cash handling, and inventory management.
• Monitor and maintain high standards of cleanliness, hygiene, and safety throughout the restaurant.
• Ensure compliance with all food safety regulations and licensing requirements.
• Greet guests and address any concerns or complaints promptly and professionally.
• Ensure that customers receive outstanding service and have a memorable dining experience.
• Regularly interact with customers to gather feedback and make improvements based on their preferences.
• Collaborate with the executive chef to develop and update the menu, ensuring a diverse and appealing selection of dishes.
• Stay updated on industry trends, new technologies, and best practices in restaurant management.
• Handle administrative tasks, such as scheduling staff shifts, managing payroll, and maintaining records.
• Adhere to health and safety regulations and quality standards.

Requirements:

• Male
• Age below 40
•  A certificate or diploma in Hospitality Management, Business Administration, or a related field will be considered an added advantage.
• Proven 05 years of work experience as a Restaurant Manager or in a similar role, preferably in a high-end or fine dining establishment.
• Strong knowledge of restaurant operations, including food and beverage service, inventory management, and budgeting.
• Exceptional leadership and interpersonal skills, with the ability to motivate and inspire a diverse team.
• Excellent problem-solving and decision-making abilities, even in high-pressure situations.
• Outstanding customer service skills, with a passion for exceeding customer expectations.
• Proficiency in using restaurant management software and POS systems.
• Flexibility to work evenings, weekends, and holidays as required in the restaurant industry.