Job Description

Key Responsibilities:

Manage end-to-end restaurant operations, ensuring smooth service delivery and operational efficiency



Lead, train, schedule, and motivate front-of-house teams to maintain high performance and service standards



Ensure excellent guest engagement, proactively handling feedback and resolving complaints



Maintain strict compliance with health, safety, hygiene, and food service standards



Oversee stock control, ordering, inventory, and basic cost management



Monitor labour, rosters, attendance, and payroll inputs in collaboration with finance



Compile operational reports and support budgeting and cost-control initiatives



Collaborate closely with Food & Beverage, kitchen, banqueting, and events teams



Support service delivery during peak periods, functions, and special events



Degree or diploma in Hospitality Management



Minimum of 2 years' experience in a senior restaurant management role



Strong leadership, organisational, and problem-solving skills



Excellent communication skills and guest-focused mindset



Willingness to work shifts, weekends, public holidays, and overtime as required



Between 3 - 5 Years