Supervise daily restaurant operations and ensure excellent guest service.

Manage staff scheduling, training, and performance evaluation.

Monitor food quality, presentation, and hygiene standards.

Handle customer feedback, complaints, and ensure satisfaction.

Oversee inventory management, stock ordering, and supplier coordination.

Maintain cleanliness, safety, and compliance with health regulations.

Prepare daily, weekly, and monthly sales/expense reports.

Support in marketing, promotions, and business development activities.

Ensure cost control, waste reduction, and profit maximization.

Lead, motivate, and maintain a positive work environment for staff.

Note;

👉Duty time: 12am-10pm

👉Benefit: lunch only