Description:

• Oversee the daily operations of the restaurant
• ensuring smooth service across dining areas and bar (if applicable).
  - Prepare and manage the restaurant’s budget
• including forecasts
• cost controls
• and expense monitoring.
  - Monitor revenue performance and identify opportunities to increase sales and profitability.
  - Lead
• train
• and motivate the restaurant team to deliver high-quality guest service.
  - Ensure compliance with company policies
• local regulations
• hygiene requirements
• and safety standards.
  - Maintain high standards of food quality
• service excellence
• and overall guest satisfaction.
  - Coordinate with the kitchen
• bar
• and other departments to ensure seamless operations and effective communication.
  - Handle guest feedback and resolve issues promptly to enhance the dining experience.

Qualifications:

• Minimum 3–5 years of experience in restaurant or F&B operations
• with at least 1–2 years in a supervisory or managerial role.
  - Strong leadership and people-management skills with the ability to motivate and develop a team.
  - Excellent knowledge of restaurant operations
• service standards
• and customer experience management.
  - Strong financial and analytical skills
• including budgeting
• forecasting
• and cost control.
  - Ability to work under pressure
• solve problems
• and make quick decisions.
  - Excellent communication and interpersonal skills.
  - Proficiency in POS systems
• basic computer applications
• and operational reporting.
  - Strong commitment to hygiene
• safety
• and regulatory compliance.

Education:

Bachelor

Years of experience:

2-3

Number of positions:

1