Role & Responsibility:
Manage day-to-day restaurant operations to ensure smooth and productive service.
Supervise, train, and motivate restaurant staff to maintain high performance and customer satisfaction.
Prepare staff duty rosters and manage attendance, leave, and shift scheduling.
Recruit, interview, onboard, and train recent employees.
Monitor food quality, presentation, and service standards.
Ensure compliance with food safety, hygiene, and health regulations.
Handle customer complaints and resolve issues professionally to maintain guest satisfaction.
Monitor inventory levels and coordinate the ordering of food, beverages, and restaurant supplies.
Minimize wastage and control food and operational costs.
Oversee cash handling, billing, daily sales reconciliation, and cash deposits.
Analyze sales performance and implement strategies to increase revenue and profitability.
Coordinate with vendors and suppliers to ensure timely procurement of materials.
Conduct regular staff meetings and performance evaluations.
Ensure all company policies, operational procedures, and statutory requirements are followed.
Prepare daily, weekly, and monthly operational and sales reports for management.
Skills Required
Leadership and team management
Customer service and relationship management
Staff recruitment and training
Inventory and stock management
Cost control and budgeting
Problem-solving and conflict resolution
Communication and interpersonal skills
Time management and multitasking
Proficiency in POS systems and Microsoft Office