RESTAURANT MANAGER

Duties and Responsibilities:

• Ensure that Restaurants Operates well and profitability.

• Combines vital formulation and day-to-day Management activities such as change settlement organization.

• Responsible for a business opening of a Restaurant.

• Creating and executing skeleton for dialect sales, distinction and staff development.

• Maintaining high standards of peculiarity control, hygiene and health and safety.

Skills:
• At slightest smallest 5 years of knowledge in Restaurant/Hospitality Industry. (FB Food and Beverage)

• College Graduate/Bachelor in Hotel and Restaurant Management or associated degree.

• Experience in GCC is an advantage.

• Driving knowledge with International permit is a plus

• Excellent English communication and Arabic is an advantage.

• Computer lettered and knows any program ie. POS etc.

• Strong Management skills

• Customer Service Oriented

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