Management Executive

Key Responsibilities Assist in daily restaurant operations (service, kitchen coordination, cleanliness).

Support supervisors in staff scheduling and training.

Handle customer service and feedback professionally.

Learn basic inventory control and cost management.

Participate in promotions and sales activities.

Requirements Bachelor Degree or equivalent (Hospitality/F&B preferred).

Willing to learn and adapt in a fast-paced environment.

Good communication and teamwork skills.

Positive attitude and customer-oriented mindset.

Career Path Exposure to all aspects of F&B operations.

Training for future supervisory or management roles.