Job Description

Responsible for the daily operations and team management of a restaurant or outlet.


Oversee front-of-house service quality and processes to ensure a quality dining experience for customers;


Arrange staff shifts efficiently, mentor and train new staff, and enhance overall service quality;


Assist the restaurant manager in executing sales plans and promoting beverages and food;


Handle customer feedback and complaints appropriately to maintain positive customer relationships;


Supervise restaurant cleanliness and sanitation to ensure compliance with food safety and company standards;


Assist in managing inventory and daily operational supplies to ensure smooth operations.


At least 3 years of experience in the restaurant industry, with supervisor or foreman experience preferred;


Familiarity with food service procedures and basic food safety knowledge;


Customer-centric, with excellent service awareness and problem-solving skills;


Ability to work shifts, nights, weekends, and public holidays;


Proactive and responsible, with the ability to perform efficiently in a fast-paced environment.