Job Responsibilities
-Optimize restaurant profits by controlling costs and increasing sales.
-Ensure high standards in quality, service, and cleanliness.
-Oversee employee performance, training, and promotions.
-Manage inventory, stock ordering, and storeroom organization.
-Review management reports (sales, payroll, wastage, etc.).
-Approve petty cash reimbursements and oversee banking‐in sales.
-Handle employment processes, staff rotation, and morale boosting.
-Implement energy conservation, pest control, and equipment maintenance.
-Conduct monthly staff meetings and oversee promotions effectiveness.
-Ensure smooth shift operations and restaurant cleanliness.
-Manage cashier float, shift cashier reports, and banking‐in sales money.
-Implement stock rotation (FIFO) and maintain inventory records.
-Handle staff scheduling, welfare, training, and morale.
-Supervise food production quality and Ensure SOP compliance.
-Conduct staff training and performance monitoring.
-Perform security spot checks to prevent pilferage.

Job Requirements
-Candidate must possess at least SPM, Diploma or equivalent.
-Basic computer skills (knowledge in Microsoft Office Excel & Word).
-Willing to learn, hardworking & responsible.
-Able to work independently with minimum supervision.
-Multitasking skills, interpersonal skills, problem solving skills & leadership skills.