Oversee day-to-day restaurant operations and ensure smooth workflow
Manage and supervise staff, including scheduling, training, and performance management
Maintain excellent customer service standards and handle customer feedback professionally
Monitor inventory, supplies, and ordering to ensure cost efficiency and minimal waste
Ensure compliance with health, safety, and hygiene regulations
Assist with budgeting, sales analysis, and cost control
Work closely with kitchen and service teams to ensure service excellence
Qualifications:
Minimum Bachelor's Degree in Hospitality, F&B Management, or related field
At least 5 years of relevant experience in a supervisory or managerial role in F&B
Strong leadership, communication, and interpersonal skills
Ability to lead and motivate a diverse team
Good understanding of restaurant operations and customer service excellence
* Willing to work shifts, weekends, and public holidays
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