Job Description:
Oversee and manage daily operations of the restaurant/café, including staff supervision, service quality, and food safety. Plan menus with chefs, control inventory, and ensure cost efficiency. Handle customer feedback, maintain high service standards, and coordinate marketing or promotional activities. Monitor financial performance and prepare regular reports for management.

Requirements:

• Diploma or Degree in Hospitality, F&B Management, or related field
• Minimum 3 years of experience in F&B operations, with at least 1 year in a managerial role
• Strong leadership, communication, and problem-solving skills
• Knowledge of food safety and hygiene regulations
• Able to work shifts, weekends, and public holidays
• Proficient in Microsoft Office; POS system knowledge preferred