This role requires someone who is energetic, service-oriented and capable of managing both restaurant and event operations in a fast-paced environment.

• Oversee day-to-day restaurant operations
• Ensure smooth service during lunch, dinner and events
• Maintain high standards of food quality, cleanliness and customer service
• Monitor opening and closing procedures
• Ensure SOP compliance across all departments

• Lead, supervise and motivate service and kitchen teams
• Conduct staff training and performance evaluations
• Prepare staff schedules and manpower planning
• Foster a positive and professional working environment

• Handle customer feedback and service recovery professionally
• Build strong guest relationships and improve customer satisfaction