Operations Manager

Plan, organize, and supervise daily restaurant operations Manage staff, train and supervise staff. Inventory and procurement budgets. Ensure proper and standard customer service. Ability to maintain food quality, hygienic conditions and safety for customers and staff. Coordinate suppliers; resolve issues amongst staff/ customers. Optimize general efficiency, profitability, and guest satisfaction.

Leadership and team management skills. Good communication and problem solving ability. Budgeting and cost control knowledge. Food safety and hygiene Time management skills Customer service focus and relevant restaurant experience.

Bachelor’s degree in hospitality management, business administration, or related field Diploma or relevant certifications with strong practical restaurant experience can qualify. Ond.