Job Responsibilities:
-Oversee and manage the overall daily operations of the restaurant to ensure smooth and efficient service.
-Implement and maintain service standards, operating procedures, and hygiene policies.
-Supervise staff appearance, performance, and service quality.
-Handle guest complaints promptly and ensure customer satisfaction.
-Prepare duty rosters, training schedules, and conduct performance evaluations.
-Communicate closely with the kitchen to ensure food quality and timely service.
-Manage restaurant inventory, wastage, and ordering requirements.
-Assist in setting sales targets and developing promotional activities to increase revenue.
-Prepare daily operation reports and assist in cost control analysis.
-Ensure the restaurant environment is clean, comfortable, and complies with food safety regulations.


Job Requirements:
-Minimum 2–3 years of experience in a supervisory or managerial role within the F&B industry.
-Strong knowledge of restaurant operations and customer service principles.
-Excellent leadership, communication, and team management skills.
-Able to work under pressure in a fast-paced environment.
-Good command of English and Mandarin to effectively communicate with Mandarin-speaking clients (Malay language is an added advantage).