Oversee daily restaurant and bar operations to ensure smooth service and high customer satisfaction.
Supervise, lead, and motivate service staff to maintain excellent service standards.
Ensure compliance with food safety, hygiene, liquor licensing, and health and safety regulations.
Monitor food and beverage quality, presentation, service standards, and customer feedback.
Manage staff scheduling, attendance, training, and performance.
Monitor sales performance, operating costs, inventory, stock control, and wastage.
Coordinate with the kitchen, stewarding, and other departments to ensure efficient operations.
Handle customer complaints and resolve service issues professionally.
Assist in developing promotional activities, upselling strategies, and initiatives to increase revenue.
Prepare operational reports and ensure compliance with company policies and standard operating procedures (SOPs).
Perform other duties as assigned by management.
Requirements
Diploma or Degree in Hospitality Management, Food & Beverage Management, or a related field.
Minimum 3–5 years of experience in restaurant or bar operations, preferably in a hotel environment.
Previous supervisory or managerial experience is required for the Manager position; candidates with relevant supervisory experience may be considered for Assistant Manager.
Strong leadership, communication, customer service, and team management skills.
Good knowledge of food and beverage operations, inventory control, cost management, and sales performance.
Knowledge of food safety, hygiene standards, and relevant licensing requirements.
Able to work flexible shifts, including weekends and public holidays.
Strong problem-solving skills and the ability to work under pressure.
Proficient in Microsoft Office and basic operational reporting.