RESTAURANT MANAGER

Responsibilities:

· Manage and oversee daily F&B operations.

· Lead and supervise the F&B team.

· Plan staff schedules and manpower deployment.

· Ensure smooth operations and high service standards.

· Handle customer feedback and complaints.

· Monitor sales, costs, stock levels and inventory.

· Oversee cashiering and daily sales reconciliation.

· Train, guide and evaluate staff performance.

· Control wastage and maintain operational efficiency.

· Ensure cleanliness, food hygiene and workplace safety standards.

· Ensure compliance with Company policies and procedures.

· Perform other duties assigned by Management.

Working Hours: 6-days work week, including weekend & PH.