Strategic thinking for operational improvements, Experience managing rostering staff scheduling and team performance, Experience assisting with inventory management and cost control, Expertise in restaurant operations, Experience handling guest complaints and service recovery, Familiarity with cash handling and POS system operations, Leadership in team management, WSQ Food Safety Hygiene certification or willingness to obtain one, Ability to supervise and train front-of-house or kitchen staff

Strong Leadership, Operational expertise, Strategic Thinking