Duties: Oversee daily operations, including but not limited to staff management, inventory control, and customer service. Ensure compliance with company policies, procedures, and food safety standards always. Train and motivate staff members to deliver high-quality service and maintain a positive work environment. Manage inventory levels and orders to prevent shortages and minimize waste. Monitor and analyse sales and financial reports Handle customer inquiries, complaints, and feedback Maintain cleanliness and sanitation standards in accordance with health regulations and company guidelines. Requirements: Grade 12 At least 4 years running a busy restaurant A formal Certificate or Diploma would be an advantage Financial and management skills Flexible and able to work hospitality hours. Must be a team leader and excellent with staff Must have the ability to manage and lead a team Must be well groomed, reliable, courteous and flexible Ability to multi-task and work under pressure Problem-solving and attention to detail Charismatic

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