Restaurant Manager

Manage and oversee all aspects of the restaurant's operations.Plan menus and coordinate food and beverage offerings.Monitor food quality, cleanliness, and service standards.Maintain inventory and order supplies as needed.Ensure compliance with health and safety regulations.Handle customer complaints and resolve issues promptly.Develop and implement marketing strategies to attract and retain customers.Analyze financial data and prepare budgets and reports.Collaborate with other managers to improve overall restaurant performance. Education: Bachelor's degree in Hospitality, Business, or a related field.Qualifications: Certification in Food Service Management or a related field.Industry Experience: Minimum of 5 years of experience in restaurant management.Language Requirements: Proficiency in English and any other language preferred by the restaurant's clientele.Technical and Hard Skills: Knowledge of restaurant operations, inventory management, and financial analysis.Soft Skills: Leadership, communication, problem-solving, and customer service skills.Years of Work Experience: Minimum of 5 years of experience in restaurant management.Industry of Work Experience: Experience working in high-volume, fine-dining restaurants preferred.