• To plan, organize, lead and coordinate the workers and resources for efficient, well-prepared, and profitable restaurant service.

• To be present at the front row all the time and to handle customers complain promptly and professionally.

• To get feedbacks from patrons and improve our service as and where it requires from time to time.

• To order and record down all stocks and purchases for usage.

• To monitor our daily cleanliness of all the equipment's and utensils.

• To ensure that the cleaning schedule is being carried out daily and weekly from the chart.

• To carry out security check during opening and closing of the restaurant.

• To handle the restaurant's float and banking in of sales in a stringent manner.

• To be responsible for daily banking in and daily sales report.

• To maintain and keep record all the necessity things in a proper file.

• To conduct interviews for new staff for recruitment, conduct training and educate on the HACCP.

• To keep employee's training records.

• Other relevant duties assigned.

Job Requirements

• Diploma in Tourism and Hospitality, or Certificate in F&B Operations.

• Minimally 3 years relevant experience and in a supervisory role.

• Excellent written and oral communication skills.