Key Responsibilities

• Supervise and coordinate restaurant operations and staff performance.


• Ensure excellent customer service and handle guest concerns promptly.


• Manage inventory, ordering, and cost control.


• Oversee cash handling and daily sales reports.


• Recruit, train, and motivate team members.


• Maintain cleanliness and compliance with food safety standards.


• Develop strategies to increase sales and profitability.

Qualifications

• Bachelor’s degree in Hospitality, Business Management, or related field (preferred).


• At least 2–3 years of experience in restaurant or F&B management.


• Strong leadership, communication, and problem-solving skills.


• Willingness to work flexible hours, weekends, and holidays.