Roles & Responsibilities

• Spearheading menu strategy through analysis, product innovation, seasonal item planning, and development of culinary concepts aligned with the brand’s identity.

• Leading the kitchen and service teams by handling recruitment, onboarding, skills development, performance reviews, and effective deployment of manpower across shifts.

• Formulating purchasing protocols, managing vendor performance, controlling cost of goods, and ensuring optimal stock rotation and utilisation.

• Responsible for ensuring good customer service standards and quality.

• Provide a high level of customer satisfaction in the restaurant and maintain effective communication with the customer at all times.

• Manage and handle customers feedback and complaints in an appropriate and timely manner, aligned with company’s standards.

• Establishing and enforcing comprehensive SOPs covering food safety, operational efficiency, service delivery, and compliance with regulatory requirements.

• Overseeing day-to-day restaurant operations, ensuring seamless integration between culinary functions and front-of-house teams to maintain service excellence.

• Contributing to strategic brand growth by analysing market trends, elevating customer experience, and developing long-term menu and operational plans to support future outlet expansion.

• Have to work during public holiday and weekend