Duties & Responsibilities:
Oversees daily business functions,
Ensuring smooth service, staff efficiency, and customer satisfaction.
Managing inventory and supply chain (especially seafood sourcing), coordinating kitchen and front-of-house operations,
maintaining hygiene and safety standards, optimizing cost control and budgeting,
implementing strategies to improve overall performance and profitability.
Requirement:
At least 5 years of restaurant management experience
Strong communication and leadership skills
Knowledge of food safety and hygiene regulations
Ability to monitor staff efficiency, provide guidance
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