Job summary

Provide overall leadership for restaurant and bar operations, ensuring excellent service delivery, staff supervision, cost control, and a welcoming, community-oriented environment.

Min Qualification:

Diploma

Experience Level:

Mid level

Experience Length:

2 years

Working Hours:

Full Time

Job descriptions & requirements

Job DescriptionKey Responsibilities

1. Operations Management

• Oversee day-to-day restaurant operations, including opening and closing procedures.
• Ensure efficient service delivery and smooth coordination between kitchen and service staff.
• Monitor food quality, presentation, and consistency.

2. Staff Supervision & Development

• Recruit, train, and supervise restaurant staff.
• Prepare staff schedules and manage shifts.
• Promote teamwork, discipline, and high performance among employees.

3. Customer Service

• Ensure excellent customer experience and handle customer inquiries or complaints professionally.
• Maintain a welcoming and customer-focused environment.
• Monitor customer feedback and implement improvements.

4. Financial Management

• Manage budgets, control costs, and optimize profitability.
• Monitor daily sales, expenses, and cash handling procedures.
• Oversee inventory management, ordering, and stock control to minimize waste.

5. Health, Safety & Compliance

• Ensure compliance with health, safety, and hygiene regulations.
• Maintain cleanliness and sanitation standards in all areas of the restaurant.
• Conduct regular inspections and enforce food safety practices.

6. Marketing & Business Growth

• Support promotional activities and marketing initiatives.
• Identify opportunities to increase sales and customer retention.
• Build relationships with suppliers and customers.

7. Reporting & Administration

• Prepare operational and financial reports.
• Maintain records of staff performance, inventory, and sales.
• Coordinate with management/owners on business performance and improvements.

Job RequirementsEducation

• Diploma or Bachelor’s degree in Hospitality Management, Business Administration, or a related field (preferred but not always required).

Experience

• At least 2–4 years of experience in the hospitality or restaurant industry.
• Previous experience in a supervisory or managerial role is required.

Technical Skills

• Knowledge of restaurant operations, food safety, and hygiene standards.
• Experience with POS systems and basic accounting/financial management.
• Inventory and stock management skills.

Core Competencies

• Strong leadership and team management skills.
• Excellent customer service and interpersonal skills.
• Good problem-solving and decision-making abilities.
• Strong organizational and multitasking skills.
• Ability to work under pressure in a fast-paced environment.

Other Requirements

• Flexibility to work shifts, weekends, and holidays.
• Strong communication skills (written and verbal).
• High level of integrity and professionalism
• Training skills

• Oversee day-to-day restaurant operations, including opening and closing procedures.
• Ensure efficient service delivery and smooth coordination between kitchen and service staff.
• Monitor food quality, presentation, and consistency.
• Recruit, train, and supervise restaurant staff.
• Prepare staff schedules and manage shifts.
• Promote teamwork, discipline, and high performance among employees.
• Ensure excellent customer experience and handle customer inquiries or complaints professionally.
• Maintain a welcoming and customer-focused environment.
• Monitor customer feedback and implement improvements.
• Manage budgets, control costs, and optimize profitability.
• Monitor daily sales, expenses, and cash handling procedures.
• Oversee inventory management, ordering, and stock control to minimize waste.
• Ensure compliance with health, safety, and hygiene regulations.
• Maintain cleanliness and sanitation standards in all areas of the restaurant.
• Conduct regular inspections and enforce food safety practices.
• Support promotional activities and marketing initiatives.
• Identify opportunities to increase sales and customer retention.
• Build relationships with suppliers and customers.
• Prepare operational and financial reports.
• Maintain records of staff performance, inventory, and sales.
• Coordinate with management/owners on business performance and improvements.

• Knowledge of restaurant operations, food safety, and hygiene standards.
• Experience with POS systems and basic accounting/financial management.
• Inventory and stock management skills.
• Strong leadership and team management skills.
• Excellent customer service and interpersonal skills.
• Good problem-solving and decision-making abilities.
• Strong organizational and multitasking skills.
• Ability to work under pressure in a fast-paced environment.
• Strong communication skills (written and verbal).
• Training skills

• Diploma or Bachelor’s degree in Hospitality Management, Business Administration, or a related field (preferred but not always required).
• At least 2–4 years of experience in the hospitality or restaurant industry.
• Previous experience in a supervisory or managerial role is required.
• High level of integrity and professionalism