Key Responsibilities:

• In-charge of 1 to 3 stores
• Operational Management
• Financial & Budget Management
• Staff Management & Development
• Problem-Solving & Crisis Management
• Customer Service & Satisfaction
• Vendor & Supplier Relations
• Administrative Reports & Documentation

Job Requirements:

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field (preferred)
• Minimum 6 years of experience in F&B operations with at least 3 years in a supervisory or managerial role
• Strong organizational skills
• Attention to detail
• Ability to work under pressure
• Flexibility to work evenings, weekends, and holidays
• Hands-on and proactive approach
• Food safety and hygiene certifications