Daily Operations
- Oversee and manage the daily operations of the restaurant outlet.
- Ensure smooth opening and closing procedures.
- Maintain high standards of cleanliness, hygiene, presentation, and service quality.
- Ensure compliance with company policies, safety regulations, and operational procedures.
- Monitor restaurant facilities and coordinate maintenance when required.
Customer Service
- Lead the team in delivering excellent customer service and guest experience.
- Handle customer feedback, complaints, and service recovery professionally.
- Build strong relationships with regular customers and guests.
- Maintain a welcoming and positive restaurant environment.
Team Management
- Lead, supervise, and motivate service staff.
- Prepare staff schedules according to operational needs.
- Train and develop team members to improve service standards.
- Monitor staff performance, grooming, punctuality, and work attitude.
- Promote teamwork and a positive working culture.
Sales & Business Performance
- Drive sales and identify opportunities to increase revenue.
- Monitor daily sales performance and operational costs.
- Support promotions, events, and business initiatives.
- Ensure proper cash handling and closing procedures.
Inventory & Cost Control
- Monitor stock levels and manage ordering requirements.
- Ensure proper inventory control to minimise wastage.
- Work closely with kitchen/bar teams to maintain product quality and availability.
Events & Coordination
- Assist in planning and executing private bookings, events, and company activities.
- Coordinate manpower, setup, and service requirements for events.
