Roles & Responsibilities

Assist in managing daily restaurant operations, including staff scheduling, inventory control, and workflow supervision.

• Oversee front-of-house and back-of-house operations to ensure compliance with food safety and hygiene standards.

• Help develop and implement sales strategies to increase revenue and customer retention.

• Support promotional campaigns, special events, and upselling initiatives.

• Train, guide, and motivate staff to improve team performance and service quality.

• Handle customer complaints and special requests professionally to maintain high customer satisfaction.

• Maintain high service standards and ensure a positive customer experience.

• Conduct regular staff briefings to align team performance with service goals.

• Prepare operational reports and analyze data to support managerial decision-making.

• Maintain proper documentation of procedures, inventory, and staff records.

Requirements

• Experience in the F&B industry; management or leadership experience is a plus.

• Proficient in restaurant management systems and office software.

• Strong leadership, problem-solving, and communication skills.

• Customer-focused with strong attention to service quality.

• Ability to handle high-pressure situations and multitask effectively.

• Flexible to work shifts, including nights, weekends, and public holidays.