1. Operations Management
- Oversee daily front-of-house and back-of-house operations
- Ensure smooth service flow and customer satisfaction
- Maintain cleanliness, hygiene, and safety standards
- Ensure compliance with local health and food safety regulations
2. Staff Management
- Recruit, train, and supervise restaurant staff
- Prepare duty rosters and manage manpower planning
- Monitor staff performance and conduct performance reviews
- Handle staff disciplinary matters when necessary
3. Customer Service
- Ensure excellent customer service at all times
- Address customer complaints promptly and professionally
- Build positive relationships with regular customers
4. Financial Management
- Monitor sales performance and control operating costs
- Manage inventory, ordering, and stock control
- Review daily sales reports and cash reconciliation
- Work towards achieving revenue and profitability targets
5. Compliance & Safety
- Ensure compliance with food safety regulations
- Maintain proper documentation and reporting
- Ensure workplace safety and adherence to company policies
Requirements:
- Diploma or Degree in Hospitality Management or related field (preferred)
- Minimum 5 years of experience in restaurant operations
- Strong leadership and communication skills
- Good problem-solving and decision-making ability
- Ability to work under pressure and during peak hours
- Basic knowledge of budgeting and cost control
