Oversee daily restaurant operations and ensure smooth service across all departments.

Lead, supervise, and coordinate kitchen, bar, F&B, and service teams.

Prepare staff schedules, assign duties, and monitor attendance and performance.

Maintain high standards of customer service, food quality, hygiene, and presentation.

Monitor sales, expenses, inventory, stock, wastage, and overall operational costs.

Handle customer complaints, operational issues, and staff concerns professionally and efficiently.

Conduct staff training and briefings, ensure SOP compliance, and drive sales, customer satisfaction, and overall restaurant performance.

Note: Daily working hours will be 8–10 hours, depending on operational requirements.