Roles & Responsibilities

Restaurant Management

• Ensure smooth day-to-day restaurant operations and support the continued success of the business.
• Supervise and manage daily restaurant operations, including cash handling and cash management.
• Monitor, coach, and correct staff on service standards to ensure consistent service quality.

People Management

• Build and maintain a positive team environment, foster teamwork to achieve shared goals, and actively listen to and address employees' feedback and needs.
• Prepare and manage staff duty rosters.
• Monitor employee attendance, punctuality, and disciplinary performance.

Menu Execution & Food Production

• Propose and develop new menu items and promotional campaigns.
• Supervise all kitchen stations to ensure food is prepared according to established recipes, cooking procedures, and food hygiene and safety standards.
• Conduct final quality checks on completed dishes to ensure food quality and presentation meet menu standards.
• Provide regular training to staff on existing and newly introduced menu items.

Quality Assurance & Control

• Ensure Standard Operating Procedures (SOPs) are regularly updated and consistently implemented.
• Maintain high standards of cleanliness, hygiene, and overall restaurant sanitation.

Customer Service

• Handle customer enquiries, feedback, and complaints professionally.
• Ensure customer satisfaction by delivering an excellent dining experience.