Oversee daily front-of-house operations to ensure smooth service
Lead, motivate, and manage a team of service staff to uphold high standards of customer experience
Manage staff scheduling, training, and performance
Work closely with the kitchen and operations teams to ensure consistent quality and efficiency
Handle guest feedback professionally, resolving issues promptly
Monitor inventory, costs, and budgets to achieve financial targets
Ensure compliance with hygiene, safety, and operational standards
Requirements
Minimum 3 years of managerial experience
Strong leadership and interpersonal skills with a hands-on approach
Excellent communication and problem-solving abilities
* Proven ability to manage operations, staff, and customer service
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