Restaurant Manager

  1. To manage the restaurant in towards achieving company’s revenue target.
  2. Planning menus in consultation with chef.
  3. Organise shift and rotas
  4. Managing stock control and budgets
  5. Ensuring compliance with hygiene, health and safety regulations and company’s standard operating procedures.

Requirements

Minimum of BSc/HND in hotel & Catering Management, Hospitality management, Food science, Business administration or relevant field with 3 years’ experience in a quick service restaurant. Diploma or professional Certificate on culinary arts will be an advantage.

Age limit: 27-35





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