Job Responsibilities

• Supervise daily restaurant operations and ensure smooth service flow.
• Lead and manage service crew to maintain service standards.
• Ensure customer satisfaction and handle feedback or complaints professionally.
• Monitor staff performance and support training where required.
• Oversee cleanliness, hygiene, and overall outlet presentation.
• Assist in inventory control, stock management, and daily reporting.

Qualifications

• Minimum Secondary School Certificate or equivalent.
• Minimum 2–3 years of experience in F&B or restaurant operations.
• Supervisory or team-leading experience is preferred.
• Strong communication and customer service skills.
• Able to work in a fast-paced environment and manage operations.
• Good problem-solving and organisational skills.