Job Description

Operational Management

Oversee daily restaurant operations to ensure efficiency, cleanliness, and adherence to company standards.


Monitor food and beverage preparation, presentation, and service quality.


Ensure compliance with hygiene, safety, and service procedures according to NEA and company policies.

Staff Supervision and Training

Supervise and guide service crew and kitchen staff during operations.


Assist in scheduling staff shifts, ensuring adequate manpower coverage.


Conduct on-the-job training for new employees and ensure team members follow standard operating procedures (SOPs).


Motivate and support staff to achieve performance and service excellence.

Customer Service

Handle customer feedback and complaints professionally to maintain customer satisfaction.


Ensure guests receive prompt, attentive, and courteous service.


Build rapport with regular customers to encourage repeat business.

Inventory and Stock Control

Monitor and manage stock levels of ingredients, beverages, and supplies.


Conduct regular stock checks and report discrepancies.


Assist in placing orders and coordinating with suppliers when necessary.

Sales and Reporting

Assist in achieving outlet sales targets and profitability goals.


Prepare daily sales reports and submit them to the management.


Identify areas for improvement in operations to enhance efficiency and revenue.

Teamwork and Leadership

Foster a positive working environment among the team.


Lead by example in work ethics, punctuality, and professionalism.


Support management in implementing new initiatives or promotions.