Job Responsibilities

Supervise and coordinate daily restaurant operations to ensure smooth and efficient service.
Lead, motivate, and train service staff to maintain high service standards.
Handle customer inquiries, feedback, and complaints professionally.
Ensure compliance with food hygiene, safety, and company operational standards.
Assist in staff scheduling, inventory control, and stock management.
Monitor service quality and operational performance to enhance customer satisfaction.
Work closely with kitchen and management teams to achieve operational goals.
Perform any other duties assigned by management.

Requirements

Minimum 1–2 years of experience in the F&B industry, preferably in a supervisory role.
Strong leadership, communication, and interpersonal skills.
Customer-oriented with a positive attitude and problem-solving abilities.
Ability to work in a fast-paced environment and manage multiple tasks effectively.
Familiarity with food safety and hygiene regulations.
Willing to work shifts, weekends, and public holidays.