PURPOSE:
To oversee the overall day-to-day operation of the establishment, ensuring excellent customer service, efficient staff management, cost control, compliance with health and safety standards, and achievement of financial and operational targets.

REQUIREMENTS:

• Hospitality or Restaurant Management qualification
• Minimum 3-5 years’ experience in a restaurant or hospitality management role
• Proven experience managing staff, stock, and daily operations
• Financial awareness and basic accounting understanding
• Excellent communication and interpersonal skills
• Hands-on operational role requiring time on the restaurant floor
• Computer literacy (POS systems, Excel/email)