Management Executive

Key Responsibilities

• Assist in daily restaurant operations (service, kitchen coordination, cleanliness).

• Support supervisors in staff scheduling and training.

• Handle customer service and feedback professionally.

• Learn basic inventory control and cost management.

• Participate in promotions and sales activities.

Requirements

• Bachelor Degree or equivalent (Hospitality/F&B preferred).

• Willing to learn and adapt in a fast-paced environment.

• Good communication and teamwork skills.

• Positive attitude and customer-oriented mindset.

Career Path

• Exposure to all aspects of F&B operations.

• Training for future supervisory or management roles.