Job Summary

Responsible for all aspects of operations of the restaurant to day to day staff management and guests. Provide leadership and strategic planning to all departments in support of Restaurant service culture. Also needs to be able to manage between profitability and guest satisfaction

  • Minimum Qualification: Degree
  • Experience Level: Executive level
  • Experience Length: 5 years

Job Description

  • Manage the restaurant adequately and ensure customers satisfaction and profit maximization
  • Total Operational and financial responsibility for an individual restaurant
  • Directly perform hands-on work on an ongoing basis to train employees
  • Respond to customer service needs or otherwise role model appropriate behaviours in the restaurant
  • Provide overall leadership, recognize and motivate member of the team, coach and train the team for operational excellence

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