Key Responsibilities:
-Manage day-to-day restaurant operations, including staff scheduling, inventory control, and quality standards.
-Analyze operational performance, identify areas for improvement, and implement effective solutions.
-Plan, execute, and review operational strategies to achieve targets without constant supervision.
-Ensure timely reporting, follow-up, and escalation of issues to management.
-Lead, motivate, and train staff to uphold service excellence and operational efficiency.
-Maintain high standards of hygiene, health, and safety compliance.
-Drive customer satisfaction through consistent service quality and menu innovation support.
-Monitor financial performance, control costs, and optimize profitability.

Requirements:
-Strong discipline and accountability; self-driven to execute plans and review results independently.
-Analytical mindset to assess problems, propose solutions, and implement improvements.
-Excellent leadership and communication skills, able to manage a team effectively.
-Minimum 3–5 years of experience in restaurant management, preferably in a cafe, F&B outlet, or multi-cuisine restaurant.
-Degree or diploma in Hospitality, Business, or related field is an advantage.
-Strong knowledge of operational management, inventory control, and staff management.
-Proficiency in Microsoft Office, POS systems, and restaurant management software.