A restaurant manager oversees daily operations, manages staff, controls financial budgets, and ensures high standards of customer service, food safety, and safety compliance across both front-of-house and back-of-house areas
Oversee front-of-house guest services and back-of-house kitchen workflows.
Greet diners and ensure a great dining experience.
Handle customer complaints and fix problems quickly.
Run daily pre-shift team meetings.
language -Kanda is compulsory