Manage day to day operations of the restaurant
Ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards.
Manage procurement/purchases good quality ingredients and goods for the restaurant
Manage supplier/vendor relationships
Supervise and manage all restaurant staff, ensuring customers are satisfied with service delivery
Ensure service is speedy and people are being attended to properly
Ensure all staff are at work on time and all working at full capacity
Minimum of OND in any related field
2 years’ experience in the hospitality industry
Should have an admirable personality, and good managerial skill
Strong leadership, motivational and management skill.
Good interpersonal relations and presentation
Good communication and leadership skills