versee daily restaurant operations, including staff scheduling, and ensure the quality of food and service meets standards.

Manage, train, and support restaurant staff to achieve human resource objectives.

Manage budgets, control costs, and monitor financial results and inventory.

Ensure the restaurant adheres to health and safety regulations.

Vendor and inventory: Manage supplier relationships and oversee all inventory and equipment.

Create and execute marketing strategies, campaigns, and promotional initiatives to drive foot traffic and repeat business.

Interested email to:

mmtsingapore@yahoo.com