RESTAURANT MANAGER

Responsibilities: ·      Manage and oversee daily F&B operations. ·      Lead and supervise the F&B team. ·      Plan staff schedules and manpower deployment. ·      Ensure smooth operations and high service standards. ·      Handle customer feedback and complaints. ·      Monitor sales, costs, stock levels and inventory. ·      Oversee cashiering and daily sales reconciliation. ·      Train, guide and evaluate staff performance. ·      Control wastage and maintain operational efficiency. ·      Ensure cleanliness, food hygiene and workplace safety standards. ·      Ensure compliance with Company policies and procedures. ·      Perform other duties assigned by Management.

Working Hours:  6-days work week, including weekend & PH.