Job Description

Responsible for overseeing daily restaurant operations to ensure smooth service, consistent food quality, effective cost control, and high customer satisfaction while achieving business targets.

Key Responsibilities

• Manage day-to-day restaurant operations and service standards
• Ensure food quality, hygiene, and safety compliance at all times
• Monitor sales performance, control food and labor costs, and minimize wastage
• Lead, train, and supervise restaurant managers and supervisors
• Handle customer feedback and resolve operational issues promptly
• Implement SOPs and maintain brand consistency across outlets
• Prepare operational and performance reports
• Conduct and oversee regular stocktakes
• Manage inventory control, stock ordering, and supplier coordination
• Oversee outlet staff recruitment, onboarding, on-the-job training, and shift scheduling
• Fully understand and manage all operational processes and administrative work to ensure smooth store operations
• Conduct regular store inspections and ensure compliance with company standards

Job Requirements

 Requirements

• Degree or Diploma in Hospitality Management, Hotel Management, Food & Beverage Management, or a related field
• Minimum 2 years’ experience in restaurant or F&B operations
• Must possess a valid Food Handler Certificate and completed Typhoid Vaccination
• Proven leadership and team management skills
• Strong knowledge of restaurant operations and cost control
• Willing to work flexible hours, including weekends and public holidays
• Able to travel as required for store inspections

Skills