Responsibilities:
• Oversee daily restaurant operations, including staffing, scheduling, and training.
• Ensure compliance with health, safety, and food regulations.
• Monitor cleanliness and maintain high service standards.
• Manage inventory control, minimize waste, and optimize costs.
• Establish and maintain relationships with suppliers.
• Hire, train, and mentor service staff, fostering a positive work environment.
• Handle customer relations, complaints, and ensure high customer satisfaction.
• Collaborate on menu development with the chef and management team.
• Develop and manage budgets, control costs, and analyze financial performance.
• Implement sales and marketing strategies to increase footfall and revenue.
• Coordinate with marketing agencies to develop promotional content.
• Plan and execute special events and promotions.
• Stay updated on industry trends and encourage innovation.

Requirements:
• Qualification in hospitality operations or a hospitality business degree.
• 3-5 years of restaurant management or supervisory experience in the food and beverage industry.
• Recent restaurant management experience in Beirut with a strong network of connections.
• Fluent in Arabic and English.
• Strong leadership, communication, and interpersonal skills.
• Proactive, outgoing, and highly organized.
• Ability to multitask and perform in a fast-paced environment.
• Problem-solving and conflict resolution skills.
• Knowledge of food safety regulations and best practices