Job Description

Duties and Responsibilities

Recruiting, training and supervising staff

Agreeing and managing budgets

Planning menus

Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines

Promoting and marketing the business

Overseeing stock levels

Ordering supplies

Producing staff rotas

Handling customer enquiries and complaints

Greeting and advising customers

Problem-solving

Preparing and presenting staffing/sales reports

Keeping statistical and financial records

Assessing and improving profitability

Setting targets

Handling administration and paperwork

Liaising with customers, employees, suppliers, licensing authorities and sales representatives

M Excellent customer service skills

Commercial awareness

Flexibility

Good interpersonal skills

Communication skills

Problem-solving skills

Organizational skills

Making improvements to the running of the business and developing the restaurant.

Qualifications and training required

Candidates with a relevant degree or HND in business studies, management, hospitality management or hotel and catering.

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Job Type: Full-time

Pay: ?25,000.00 - ?30,000.00 per month

Benefits:

Food provided Health insurance Paid time off Provident Fund
Experience:

Restaurant management: 2 years (Required)
Work Location: In person