The Restaurant Manager is responsible for overseeing the complete day-to-day operation of the restaurant, ensuring high standards of service, food quality, hygiene, customer satisfaction, and operational efficiency. The role involves leading the restaurant team, controlling costs and inventory, maintaining compliance with food safety standards, and achieving business and service objectives.
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Diploma or Bachelor’s degree in Hospitality, Restaurant Management, Business Administration, or related field preferred.
Proven experience in restaurant or hospitality management.
Strong leadership, communication, and problem-solving skills.
Good knowledge of food safety and hygiene standards.
Ability to manage teams and work effectively under pressure.
Good command of English; additional languages are an advantage.
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