Retaurant manager

• Oversee daily operations, ensuring seamless service from opening to closing, managing staff schedules, and resolving immediate issues to maintain a positive guest experience. • Drive profitability by meticulously managing food and beverage costs, optimizing inventory, and implementing strategies to boost sales and customer retention. • Lead and inspire the front-of-house and back-of-house teams, fostering a collaborative environment through effective training, performance management, and clear communication. • Uphold stringent health and safety standards, meticulously adhering to all regulations and conducting regular inspections to guarantee a safe dining environment. • Bachelor's degree in Hospitality Management, Business Administration, or a related field, or equivalent practical experience. • Minimum of 3-5 years of progressive experience in restaurant management, demonstrating a strong track record of success. • Possession of a valid Food Handler's Permit and Responsible Alcohol Service Certification (e.g., TIPS, ServSafe Alcohol). • Proficiency in restaurant management software (POS systems, inventory management, scheduling tools) and Microsoft Office Suite.