The posting
Job Description
- Manage the restaurant’s daily operations.
- Lead and supervise service and kitchen teams.
- Prepare staff schedules and allocate manpower.
- Monitor customer service and operational standards.
- Handle customer feedback and resolve service issues.
- Monitor sales, expenses, inventory and wastage.
- Ensure sufficient stock and coordinate with suppliers.
- Train and develop employees.
- Ensure compliance with company SOPs, food-safety and hygiene requirements.
- Oversee opening and closing procedures.
- Assist management in improving sales and operational performance.
Requirements
- Relevant F&B management or supervisory experience preferred.
- Strong leadership and team-management skills.
- Good communication and customer-service skills.
- Understanding of restaurant operations, inventory and cost control.
- Able to manage staff schedules and daily operations.
- Able to work shifts, weekends and public holidays.



