Qualifications:

• Bachelor's degree in Hospitality Management, HRM, Business Administration, or a related field.
• At least 1–2 years of supervisory experience in a restaurant or food service industry.
• Strong leadership, communication, and customer service skills.
• Knowledge of restaurant operations, food safety, and standard operating procedures.
• Willing to work on shifting schedules, weekends, and holidays.

Key Responsibilities:

• Supervise daily dining operations and ensure excellent guest service.
• Lead, coach, and motivate the restaurant team.
• Monitor service quality, cleanliness, and compliance with company standards.
• Address guest concerns promptly and professionally.
• Support the Restaurant Manager in achieving operational and sales targets.