Key Responsibilities
Manage the daily operations of the restaurant.
Lead, coach, and supervise staff to maintain high performance.
Ensure excellent customer service and prompt resolution of customer concerns.
Maintain food quality, hygiene, and operational standards.
Oversee inventory control and reduce wastage.
Prepare staff schedules and manage daily workforce planning.
Review sales, cash reconciliation, and operational reports.
Monitor costs and implement strategies to improve profitability.
Collaborate with HR, Procurement, Finance, and other departments to achieve business objectives.
Requirements
Bachelor's Degree in Hospitality Management, Business Administration, or a related field.
Minimum of 5 years' experience in the hospitality
At least 3 years in a Restaurant
Experience in a reputable fast food chain, Quick Service Restaurant (QSR), Chinese restaurant, or fine dining restaurant is highly desirable.
Strong leadership, communication, and people management skills.
Good analytical, financial, and problem solving abilities.
Proficiency in Microsoft Office and POS systems.