Key Responsibilities
• Manage day-to-day restaurant operations, including opening and closing procedures
• Lead, train, and motivate service and kitchen teams to maintain high performance
• Ensure food quality, hygiene, and safety standards are consistently met
• Handle staff scheduling, attendance tracking, and workflow coordination
• Provide excellent customer service and manage feedback professionally
• Oversee inventory levels, purchasing, and cost control
• Support the business owner on operational improvements and promotional initiatives
• Maintain a positive and inclusive work environment

Requirements
• At least 2 years of experience in F&B operations or supervisory roles
• Strong leadership abilities and communication skills
• Able to work weekends and public holidays based on operational requirements
• Good understanding of hygiene and safety standards
• Responsible, reliable, and able to problem-solve independently