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Having 3 years restaurant experience, applicant must be capable of managing the daily operation of high volume restaurants, must have proven supervisory skills including producing bottom line results through control of assets, training and motivating staff, quality assurance and maintenance of high standards and assume complete responsibility in the absence of the Restaurant Manager. Capable of maintaining financial and administrative functions including preparation of P&L account, MIS reports, administrative duties, and any other duties as assignment by the Management. Hours of work will require split shifts, weekends and public holidays.
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