JOB SUMMARY

• Recruiting, interviewing, and training staff to follow restaurant procedures
• Maintaining safety and food quality standards
• Keeping customers happy, getting their feedback on the experience and handling complaints.
• Organizing schedules, keeping track of employees’ hours and recording payroll data. Ordering food and other supplies while staying within budget limitations.
• Supervising daily shift operations, including front- and back-of-house restaurant operations
• Controlling operational costs and identifying ways to cut waste.
• Appraising staff performance and disciplining or retraining employees to correct poor performance.

JOB DUTIES & RESPONSIBILITIES :

1. EMOTIONAL INTELLIGENCE

2. STRATEGIC PLANNING AND DECISION MAKING

3. ADAPTABILITY AND RESILIENCE

4. PERFORMANCE MONITORING

Education:

• Bachelor’s degree in Hospitality Management, Hotel and Restaurant Management (HRM), Tourism, Business Administration, or a related field.

Experience:

• Fresh graduates with a strong passion for service, or professionals with up to 1–2 years of experience in F&B, hospitality, or retail.