Key Responsibilities
Manage daily outlet operations and ensure smooth workflow.
Lead, train, and motivate outlet staff.
Monitor food quality, service standards, cleanliness, and food safety.
Handle customer feedback and resolve operational issues.
Manage staff scheduling and manpower requirements.
Monitor sales, inventory, wastage, and outlet performance.
Ensure promotions and company SOPs are properly implemented.
Requirements
2–3 years of F&B or restaurant management experience preferred.
Strong leadership and communication skills.
Good customer service and problem-solving skills.
Able to work in a fast-paced environment.
Willing to work shifts, weekends, and public holidays.