Managment Trainee

The job scope of a restaurant manager includes:

• Overseeing the daily operations of a restaurant
• Hiring and training restaurant staff following company policies
• Speaking with diners to address concerns or solve problems
• Creating work schedules for restaurant staff
• Managing inventory
• Interacting with customers to enhance their dining experiences
• Creating and editing menus
• Ordering ingredients and beverages
• Keeping a record of income and expenses
• Opening and closing the restaurant daily
• Motivating staff during busy shifts
• Ensuring efficient restaurant operation, as well as maintaining high production, productivity, quality, and customer-service standards.