Responsibilities
* Oversee daily restaurant operations, ensuring smooth service, high standards, and strong team coordination.
* Lead, train, and motivate service staff, driving performance and maintaining a positive team culture.
* Manage manpower planning, duty rostering, and staffing levels to support peak business periods.
* Monitor sales performance, control costs, and improve overall profitability through operational efficiency.
* Ensure compliance with licensing, hygiene, and workplace safety regulations at all times.
* Build strong relationships with guests, suppliers, and stakeholders while resolving issues promptly and professionally.
Requirements
* Proven experience in a supervisory or managerial role within F&B or hospitality.
* Strong leadership and interpersonal skills, able to lead from the front in a high‑energy environment.
* Commercially aware with the ability to interpret sales reports and manage budgets effectively.
* Organised, adaptable, and confident in handling operational challenges and guest concerns.
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