Description
The role manages the day-to-day operations of a restaurant outlet, supervising and training the service team, handling guest complaints, coordinating with kitchen and housekeeping, driving revenue through upselling and promotions, monitoring inventory and costs, and ensuring food safety, hygiene, and brand compliance. The position requires a bachelor's degree or diploma in hotel or hospitality management, 3–5 years of food and beverage service experience, and 1–2 years of supervisory experience, along with strong leadership, communication, problem-solving, and restaurant-management software skills.
