Key Responsibilities
Oversee daily restaurant operations to ensure smooth and efficient service
Manage, train, schedule, and supervise restaurant staff
Ensure high standards of food quality, presentation, and customer service
Handle customer feedback, complaints, and special requests professionally
Monitor inventory levels, place orders, and control food and beverage costs
Ensure compliance with health, safety, and hygiene regulations
Prepare duty rosters and manage staff attendance and performance
Oversee cash handling, sales reporting, and daily reconciliations
Implement strategies to improve sales, customer satisfaction, and efficiency
Coordinate with kitchen staff to ensure timely service and menu consistency
Qualifications & Skills
Proven experience as a Restaurant Manager or Supervisor
Strong leadership and people-management skills
Excellent customer service and communication skills
Good knowledge of food and beverage operations
Strong organizational and problem-solving abilities
Ability to work under pressure in a fast-paced environment
Basic computer skills (POS systems, MS Excel/Word)
Education & Experience
Diploma or Degree in Hospitality Management or related field is an added advantage
Minimum of 3–5 years’ experience in restaurant or hospitality management
Personal Attributes
Professional, confident, and well-presented
Results-driven with strong attention to detail
Flexible to work evenings, weekends, and public holidays
Passionate about hospitality and team development
