Requirements
-The candidate must have at least at diploma in Culinary, or an equivalent degree.
-Required skills: Food Safety Knowledge, Customer Service, Communication Skills, Menu Knowledge, Attention to Detail, Time Management, Food Handling, Communication, Teamwork, Restaurant Operations, Halal Food Preparation, Cash Handling
-Fresh graduates are encouraged to apply
-Previous experience in customer service or food service is an advantage but not mandatory.
-Ability to work well under pressure and in a team environment.
-Friendly, approachable, and able to handle customer inquiries and complaints effectively.
-Clear verbal communication skills and ability to work as part of a team.
-Ability to handle cash and operate a cash register.
-Positive attitude and willingness to learn.

Responsibilities
-Lead daily restaurant operations during assigned shifts (floor & kitchen).
-Supervise crew to ensure smooth service, food quality, cleanliness, and customer satisfaction.
-Assign clear tasks and give guidance to team members.
-Support both service and kitchen when needed (taking orders, serving, cooking, prepping, cashiering).
-Ensure food preparation and cooking follow SOP, hygiene, and safety standards.
-Maintain stock usage, basic prep, and kitchen cleanliness.
-Greet customers, handle feedback, and resolve complaints professionally.
-Monitor restaurant cleanliness, including dining area, tables, utensils, and workstations.
-Ensure orders are prepared and served on time with correct presentation.
-Train, motivate, and guide crew to improve teamwork and performance.
-Report shift performance to management (sales, staff issues, wastage, etc.).
-Maintain proper appearance (uniform, hygiene) and ensure the same for crew.
-Uphold company reputation and follow manager's instructions.
-Act as a liaison between the Branch Manager, management, and employees to ensure clear communication, accurate delivery of instructions, and effective implementation of company policies