Proven leadership and team management skills.
Strong understanding of restaurant operations
budgeting
and cost control.
Excellent communication
customer service
and problem-solving abilities.
Ability to work under pressure in a fast-paced environment.
Strong organizational and time management skills.
Knowledge of food safety
hygiene
and regulatory requirements.
Proficiency in POS systems
inventory management
and Microsoft Office applications.
Willing to work weekends
public holidays
and flexible shifts as required.
Passion for hospitality and delivering exceptional guest experiences.
Maintain the restaurant’s hygiene, food safety, and ensure the proper operation of equipment in compliance with industry standards.
Handle customer complaints and unexpected incidents to ensure customer experience and protect brand image.
Fully responsible for the daily operational management of the restaurant, including staff scheduling, customer service, and supervision of food quality, ensuring smooth operations.
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On-Site Leadership & Problem Resolution: Take command of the floor during service, especially peak periods. Respond decisively to operational challenges, guest feedback, and unexpected disruptions, ensuring continuity and control at all times.
Guest Experience & Relationship Management: Build and maintain strong guest relationships. Understand context, anticipate needs, and handle requests or feedback with discretion, confidence, and care to elevate satisfaction and loyalty.
Inventory & Cost Discipline: Oversee inventory across all operational areas including food, beverage, and SPA supplies. Maintain control of usage, replenishment, and wastage to ensure operational efficiency and cost discipline.
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