Job Description & Requirements
- Oversee daily restaurant operations to ensure smooth, efficient, and high-quality service.
- Lead, train, and motivate the service and kitchen teams to deliver excellent customer experiences.
- Manage staff scheduling, attendance, performance, and discipline.
- Handle customer feedback, resolve complaints, and maintain a high standard of hospitality.
- Monitor food quality, cleanliness, hygiene, and safety compliance
- Manage inventory, ordering, stock control, and supplier relationships.
- Ensure cost control in areas such as labour, food cost, and wastage.
- Prepare daily/weekly/monthly sales reports and help drive revenue growth.
- Plan and execute promotions, marketing activities, and special events.
- Ensure compliance with company policies, government regulations, licensing, and audit requirements.
- Good understanding of restaurant KPIs, cost control, and operational workflows.
- Ability to work under pressure and handle fast-paced environments.
- Good customer-service attitude with the ability to manage difficult situations.
- Proficient in staff management, scheduling, and training.
- Able to work shifts, weekends, and public holidays as required.
- Computer-literate (POS system, Microsoft Office).
