Restaurant Manager
- To manage the restaurant in towards achieving company’s revenue target.
- Planning menus in consultation with chef.
- Organise shift and rotas
- Managing stock control and budgets
- 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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