Key Responsibilities
-Oversee daily restaurant operations and ensure smooth and efficient service.
-Lead, train, and motivate service and kitchen teams to achieve high standards of performance.
-Handle customer feedback and resolve issues professionally and promptly.
-Ensure food quality, hygiene, and safety standards are strictly followed.
-Monitor inventory, cost control, and supplier orders to maintain profitability.
-Prepare staff schedules and ensure adequate manpower during peak hours.
-Assist in marketing, event planning, and promotion of restaurant offerings.
-Report to management on operational performance and suggest improvements.

Requirements
-Diploma or Degree in Hospitality, F&B Management, or related field.
-Minimum 3 years of experience in restaurant management.
-Strong leadership, communication, and problem-solving skills.
-Able to work under pressure and handle fast-paced environments.
-Good command of Mandarin, English, and Malay to effectively communicate with our diverse client base and stakeholders (spoken and written).
-High level of responsibility, discipline, and professionalism.