Restaurant Operations Manager

Restaurant operations management calls for cash balancing, inventory control, and customer service across various locations. This permanent position offers 40 hours weekly in English.

The Restaurant Manager plans, organizes, directs, controls, and evaluates daily operations. Responsibilities include implementing service procedures, costing products, maintaining inventory, negotiating supplier arrangements, and participating in marketing plans. The manager also supervises 5 to 10 people and addresses customer concerns.

Key Responsibilities:

• Determine services and implement operational procedures
• Balance cash and complete financial reports
• Organize inventory and negotiate supplier arrangements
• Ensure health and safety regulations are followed
• Plan and evaluate daily restaurant operations

Requirements:

• Secondary school graduation certificate
• Two to less than three years of experience
• Knowledge of electronic cash registers and point-of-sale systems
• Knowledge of MS Office
• Ability to supervise 5 to 10 people

Apply restaurant management experience in operations, supplier coordination, cash reporting, and customer-focused service.

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