DDD believes talent has no boundaries--and opportunities shouldn’t either. In 2001, we saw the need to bring tech skills and living-wage work to men and women in underserved communities in Asia. It was here that DDD helped plant the seed for a socially responsible outsourcing practice known as impact sourcing.

What you’ll do

• Oversee daily restaurant operations and coordinate service, kitchen and support teams.
• Maintain consistent standards of customer service, food quality, cleanliness and presentation.
• Plan staff schedules, allocate duties and ensure adequate coverage across shifts.
• Coach employees, monitor performance and address service or conduct concerns.
• Handle customer feedback and resolve complaints promptly and professionally.
• Monitor sales, operating costs, stock usage and wastage, and identify opportunities for improvement.
• Oversee cash-handling procedures, transaction reconciliation and accurate operational records.
• Coordinate stock checks and replenishment to maintain availability and minimise losses.
• Ensure adherence to company procedures and applicable food safety, hygiene and workplace safety requirements.
• Prepare branch performance reports and escalate operational issues to the relevant leadership team.

What you’ll need

• Approximately five years of relevant experience in restaurant or hospitality operations.
• Demonstrated experience leading teams and coordinating operations in a busy hospitality environment.
• Proven ability to maintain service standards, resolve customer concerns and manage competing priorities.
• Practical understanding of stock control, cash management, staff scheduling and operational reporting.
• Relevant hospitality or management training is an added advantage.

• Oversee daily restaurant operations and coordinate service, kitchen and support teams.
• Maintain consistent standards of customer service, food quality, cleanliness and presentation.
• Plan staff schedules, allocate duties and ensure adequate coverage across shifts.
• Coach employees, monitor performance and address service or conduct concerns.
• Handle customer feedback and resolve complaints promptly and professionally.
• Monitor sales, operating costs, stock usage and wastage, and identify opportunities for improvement.
• Oversee cash-handling procedures, transaction reconciliation and accurate operational records.
• Coordinate stock checks and replenishment to maintain availability and minimise losses.
• Ensure adherence to company procedures and applicable food safety, hygiene and workplace safety requirements.
• Prepare branch performance reports and escalate operational issues to the relevant leadership team.

• Team leadership
• Operations coordination
• Customer service standards
• Food quality control
• Cleanliness and presentation
• Staff scheduling
• Performance coaching
• Complaint resolution
• Sales monitoring
• Cost control
• Stock management
• Cash handling
• Operational reporting
• Food safety
• Hygiene
• Workplace safety

• BA/BSc/HND
• Approximately five years of relevant experience in restaurant or hospitality operations.
• Demonstrated experience leading teams and coordinating operations in a busy hospitality environment.
• Proven ability to maintain service standards, resolve customer concerns and manage competing priorities.
• Practical understanding of stock control, cash management, staff scheduling and operational reporting.
• Relevant hospitality or management training is an added advantage.