Roles and ResponsibilitiesManage daily restaurant operations, ensuring smooth service delivery to customers.Oversee food preparation, cooking, and presentation to maintain high-quality standards.Supervise staff performance, providing guidance on customer service, safety protocols, and productivity improvement initiatives.Develop menus, plan meals, and manage inventory to minimize waste and optimize costs.Desired Candidate Profile3-8 years of experience in catering or hospitality industry (CDP certification preferred).Strong knowledge of food costing, menu planning, and restaurant management principles.Excellent communication skills for effective team leadership and customer interaction.Ability to work flexible hours including evenings, weekends, and holidays as required by the business needs.