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:
Robust leadership and communication skills, hands-on approach, operational discipline, customer-focused mindset and ability to work in a quick-paced restaurant setting.