Job Summary:The Restaurant Manager is responsible for overseeing daily restaurant operations, ensuring excellent customer service, managing staff, maintaining hygiene standards, and optimizing profitability.

• Key Responsibilities:Supervise and manage restaurant staff and operations.
• Ensure compliance with hygiene and safety regulations.
• Train employees and create efficient work schedules.
• Maintain high service quality and guest satisfaction.
• Handle customer complaints professionally and promptly.
• Monitor inventory, control costs, and minimize wastage.
• Collaborate with the kitchen team for smooth service.
• Track sales, revenue, and operational performance.
• Implement policies to enhance restaurant efficiency.
• Qualifications & Experience:
• Option 1: High school diploma + 4 years of experience in F&B/hospitality.
• Option 2: 2-year degree in Hospitality/Business + 2 years of relevant experience.

Skills Required:Restaurant Operations | Staff Management | Customer Service | Cost Control | Hygiene & Compliance | Leadership

Perks:Company-provided travel & accommodation.

📌 Note: The candidate must be flexible to work at any outlet branch as required.

Interview will Face 2 Face