Manager (Commercial Activities)

Personnel Management: employee adaptation and training, creating work schedules and monitoring compliance, team motivation, conflict resolution within the collective, evaluating personnel performance efficiency. Operational Management: organizing restaurant operations throughout the day, preparation for opening, process control during peak hours, shift closing, ensuring compliance with service standards and food quality, monitoring cleanliness and order in the hall, kitchen, and utility rooms, coordinating kitchen and hall operations to minimize guest waiting time. Financial Control: monitoring cash discipline and revenue, analysis of financial indicators, budget planning and control, expense optimization, preparation of daily, weekly, and monthly reporting.

Requirements

knowledge of service standards and sanitary norms (SanPiN); understanding the basics of financial accounting and budgeting; skills in training and motivating personnel; experience interacting with suppliers, controlling purchases and inventory; English proficiency at a level no lower than Intermediate

Secondary vocational education; Experience: 1 year