Job Responsibilities
Support sales growth through upselling and promotions
Handle customer feedback and resolve complaints professionally
Oversee daily outlet operations, including opening and closing procedures
Ensure smooth service flow and maintain high service standards
Supervise and manage staff, including scheduling and task assignment
Train new employees on SOPs, service standards, and hygiene practices
Monitor inventory levels and place orders with suppliers
Control food cost and minimize wastage
Ensure compliance with food safety and hygiene regulations (SFA/NEA)
Coordinate between kitchen and service team to ensure efficiency
Requirements
Willing to work night shifts, weekends, and public holidays
Minimum 5 years of experience in F&B or hospitality industry
Leadership or supervisory experience preferred
Good communication and interpersonal skills
Able to work in a fast-paced environment
Responsible, proactive, and team-oriented