Key Responsibilities:
Oversee daily outlet operations and ensure smooth, efficient business performance.
Ensure compliance with company SOPs, operational procedures, food safety, and hygiene standards.
Monitor food quality, service standards, cleanliness, and overall outlet presentation.
Drive monthly sales, productivity, and profitability targets.
Manage manpower planning, staff scheduling, inventory, wastage, and operational costs.
Lead, motivate, train, and develop outlet team members to achieve performance standards.
Monitor staff attendance, discipline, and overall work performance.
Handle customer feedback and complaints professionally and effectively.
Ensure proper inventory management, stock control, and accurate operational records.
Identify operational issues and implement solutions to improve efficiency and customer experience
Requirements:
Diploma or above in Hospitality, Business Administration, F&B Management, or related field preferred.
1–3 years of relevant restaurant or F&B management experience.
Strong leadership, communication, and problem-solving skills.
Good knowledge of restaurant operations, manpower, inventory, and cost control.
Responsible, hands-on, and customer-oriented.
Able to work in a fast-paced F&B environment, including weekends and public holidays.
Candidates with relevant experience but without a Diploma may also be considered.