Key Responsibilities

• Manage daily restaurant operations to ensure smooth and efficient service
• Supervise and motivate service and kitchen staff
• Ensure high standards of food quality, hygiene, and cleanliness
• Handle customer feedback and resolve complaints professionally
• Monitor stock levels and coordinate with suppliers
• Ensure compliance with company policies and SOPs

Qualifications:

• Minimum [1–5] years of experience in the restaurant or F&B industry (based on role)

• Strong leadership and team management skills

• Good communication and interpersonal skills

• Ability to work shifts, weekends, and public holidays

• Knowledge of food safety and hygiene standards

• Positive attitude and customer-oriented mind-set