A restaurant manager is responsible for overseeing the daily operations and overall management of a restaurant or food service establishment. Their role involves a wide range of responsibilities to ensure the restaurant runs smoothly and efficiently.
Here are the key duties and tasks typically associated with the role of a restaurant manager:
1. Staff Management: - Creating work schedules. - Conducting performance evaluations and providing feedback to employees.
2. Customer Service:
3. Operations Management:
4. Compliance and Licensing:
5. Record-Keeping:
6. Problem Solving:
Minimum Qualifications: Bachelor's Degree from a recognized University.
Minimum Experience: 3 to 5 years. (Fast Food Industry Experience is mandatory). Age: Below 35 years
Gender: Male / Female
Language Proficiency in URDU & English (both written and verbal)
,