Team Leadership: Supervise and manage all restaurant staff, including kitchen, service, and support teams.

Customer Service: Ensure high-quality service and customer satisfaction; handle complaints or issues professionally.

Daily Operations: Oversee day-to-day restaurant operations including opening, closing, cleanliness, and maintenance.

Staff Scheduling: Prepare and manage staff schedules to ensure adequate coverage at all times.

Inventory Management: Monitor stock levels, order supplies, and control waste to ensure cost-effectiveness.

Sales & Profitability: Monitor sales, manage budgets, and implement strategies to increase profitability.

Hygiene & Safety Compliance: Ensure the restaurant complies with all health, safety, and hygiene regulations.

Training & Development: Train new staff and provide ongoing coaching to improve team performance.

POS & Billing Systems: Ensure efficient use of POS systems and accuracy in billing and transactions.

Marketing Coordination: Collaborate with marketing teams or initiate promotions to attract more customers.

Vendor Management: Maintain relationships with suppliers for food, beverages, and other restaurant needs.

Reporting: Prepare daily, weekly, and monthly reports on sales, expenses, staff performance, and other KPIs.

Note:

Facilities: Food and Accommodation, OT Payment

Working Day: 6 day in a week.