Operations Management: Oversee daily restaurant operations to ensure smooth functioning and high-quality service.

Staff Supervision: Recruit, train, schedule, and manage restaurant staff, including servers, chefs, and support personnel.

Customer Service: Ensure excellent customer service, handle complaints effectively, and maintain high satisfaction levels.

Inventory & Supply Management: Monitor inventory, order supplies, and manage stock to prevent shortages or wastage.

Financial Management: Track sales, manage budgets, control costs, and maximize profitability.

Compliance & Safety: Ensure adherence to health, safety, and hygiene regulations, and maintain a clean and safe environment.

Menu & Quality Oversight: Collaborate with chefs to maintain food quality, menu planning, and presentation standards.

Marketing & Promotions: Implement marketing strategies, social media promotion, and special events to attract customers.

Reporting: Prepare reports on sales, staff performance, customer feedback, and operational issues for management review.

Problem-Solving: Address operational challenges promptly and implement solutions to maintain efficiency.

Team Development: Motivate, mentor, and develop staff to enhance skills, performance, and team cohesion.

Vendor Relations: Liaise with suppliers and vendors to ensure timely delivery of quality products at competitive prices.

Note:

Duty time: 8 am to 9 pm.

Working day: fooding and lodging provided.