Experience: 3–6 years in QSR / Café / Restaurant operations
Key Responsibilities:
- Manage day-to-day restaurant operations and ensure smooth service.
- Lead, train and manage the front & back-of-house team.
- Maintain food quality, hygiene, cleanliness and service standards.
- Drive sales, customer satisfaction and repeat business.
- Manage inventory, wastage, food cost and daily operational expenses.
- Handle cash, POS, billing and daily sales reconciliation.
- Monitor staff attendance, grooming and discipline.
- Coordinate with vendors and ensure timely procurement.
- Resolve customer complaints professionally and promptly.
- Prepare and review daily operational reports (sales, wastage, inventory, manpower).
- Ensure SOPs and company standards are followed consistently.
Ideal Candidate:
Strong leadership and communication skills, hands-on approach, operational discipline, customer-focused mindset and ability to work in a fast-paced restaurant setting.