Job Summary
Supervise and lead daily restaurant operations to deliver excellent customer service, maintain food quality and safety standards, and support business goals through effective team management and operational control.
Responsibilities
- Lead and oversee daily restaurant operations and service staff to ensure smooth workflow and high service standards
- Develop and manage staff duty rosters and assign daily tasks to optimize team productivity
- Deliver prompt and professional customer service by addressing enquiries, feedback, and complaints effectively
- Train and mentor new and existing employees to enhance skills and maintain consistent service quality
- Monitor food quality, presentation, and service standards to meet customer expectations and regulatory requirements
- Ensure strict compliance with food hygiene, cleanliness, and workplace safety regulations to maintain a safe environment
- Track inventory levels and coordinate timely ordering of supplies to prevent shortages and control costs
- Assist with cashiering duties and manage opening and closing procedures accurately
- Collaborate with management to achieve sales targets and manage operating costs efficiently
- Execute additional duties assigned by management to support overall restaurant operations
Required competencies and certifications
- Valid Food Safety Course certificate or willingness to attend the course
Preferred competencies and qualifications
- Relevant experience in the F&B industry
- Demonstrated leadership and communication skills to supervise and motivate a team
- Customer-service orientation with a strong sense of responsibility
- Flexibility to work shifts, weekends, and public holidays
