Experience: Minimum of 5 years of experience in the restaurant industry, in a supervisory or management role. Experience in fine dining or high-end restaurants.
Education: High school diploma or equivalent. A degree in hospitality management or a related field is a plus.
Strong leadership and team management skills.
Excellent customer service and communication abilities.
High attention to detail and organizational skills.
Problem-solving capabilities and the ability to remain calm under pressure.
Knowledge of food and beverage service standards
Proficiency with point-of-sale (POS) systems and restaurant management software
Physical Requirements: Ability to stand and walk for extended periods and perform physical tasks such as lifting and carrying.
Flexibility: Willingness to work various shifts, including evenings, weekends, and holidays.
Professional Appearance: Maintain a professional and well-groomed appearance in accordance with the restaurant’s standards.
