On Site Restaurant Operations Manager

Lead restaurant operations on site using cash balancing, inventory organization, and customer service skills. This position requires English communication and daily physical presence.

The Restaurant Manager oversees daily operations and supervises more than 20 people. Responsibilities include cost control, performance reviews, health and safety compliance, and customer concern resolution. Candidates need one to less than two years of experience, with no degree, certificate, or diploma required.

Key Responsibilities:

• Plan, organize, direct, control, and evaluate daily operations
• Balance cash and complete financial reports and forms
• Organize inventory and cost products and services
• Conduct performance reviews for supervised employees
• Address customer complaints and provide customer service

Requirements:

• One to less than two years of experience
• English language ability
• No degree, certificate, or diploma required
• Ability to supervise more than 20 people
• Accuracy, organization, dependability, and flexibility

Apply restaurant management experience to daily operations, team supervision, cash reporting, inventory, and customer service responsibilities on site.

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