Job Description：

1：Daily Operations Management
Supervise daily restaurant operations to ensure smooth and efficient service
Coordinate between front-of-house and kitchen staff
2：Customer Service Management
Ensure excellent customer service standards are maintained
Handle customer complaints and resolve issues promptly
3：Team Leadership & Training
Lead and supervise service crew members
Train and mentor new staff
Prepare staff duty rosters
4：Sales & Performance Management
Assist in achieving sales targets and revenue goals
Promote restaurant marketing campaigns and promotions
5：Inventory & Cost Control
Monitor stock levels and inventory usage
Ensure cost control and minimize wastage
6：Hygiene & Safety Compliance
Ensure compliance with Singapore food hygiene regulations (e.g. NEA standards)
Maintain cleanliness and safety in the workplace

Job Requirements：

1：Education & Experience

Minimum secondary or diploma qualification
At least 2–3 years of F&B experience, with supervisory experience preferred
2：Skills Required
Strong communication and interpersonal skills
Leadership and team management skills
Ability to work in a fast-paced environment
3：Working Hours
Willing to work shifts, weekends, and public holidays
4：Other Requirements
Food Hygiene Certification is an advantage
Positive attitude and strong sense of responsibility
Able to communicate in Mandarin