Restaurant Manager

Education: Bachelor's degree in hotel and restaurant management, business administration, or related field. Additional certifications in food and beverage management may be an advantage.

Leadership skills: The ability to lead and manage a work team, including training, directing and motivating employees to achieve optimal performance.

Operations Management: The ability to manage the daily operations of a restaurant, including operational arrangements, schedules, and inventory management.

Customer Service: Excellent customer service skills to ensure customer satisfaction and resolve issues effectively.

Financial Resource Management: Ability to manage budget and costs, and analyze financial reports to ensure the restaurant's financial goals are met.