PRODUCTION & OPERATIONS MANAGER (RESTAURANTS)

Degree: A bachelor's degree or diploma in Hospitality Management, Business Administration, or Culinary Arts is often preferred by employers. Experience: Typically requires 1 to 3 years of supervisory or managerial experience in the food and beverage industry, often starting in entry-level roles like a server or cook

Qualifications/Requirements: Leadership: Ability to hire, train, schedule, and motivate front-of-house (FOH) and back-of-house (BOH) teams.Financial Acumen: Knowledge of budgeting, profit and loss (P&L) statements, food and labor cost controls, and inventory tracking.Communication: Excellent verbal and written skills to interact smoothly with customers, staff, and suppliers.Problem-Solving: Quick thinking to resolve guest complaints and handle store emergencies under pressure.Technical Proficiency: Familiarity with point-of-sale (POS) systems and inventory management software