Key Responsibilities:

1. Oversee the overall daily operations of the restaurant, ensuring efficient service, high food quality, and customer satisfaction.

2. Lead, supervise, and motivate all restaurant staff, including supervisors, service captains, waiters, and kitchen teams, to achieve operational excellence.

3. Monitor sales, control operational costs, manage budgets, and ensure profitability while maintaining service standards.

4. Develop staff schedules, conduct training, evaluate performance, and ensure compliance with company policies and procedures.

5. Handle guest feedback, complaints, and special requests professionally to maintain exceptional customer satisfaction and build long-term customer relationships.

6. Ensure compliance with food safety, hygiene, health, and safety regulations while maintaining cleanliness throughout the restaurant.

7. Manage inventory, coordinate with suppliers, oversee stock control, prepare operational reports, and implement strategies to improve service quality, efficiency, and business performance.

   Duty Hour: Flexible