Requirements:
Strong leadership and team management
Excellent customer service and communication skills
Knowledge of restaurant operations, food hygiene, and safety standards
Ability to handle budgets, inventory, and cost control
Problem-solving and decision-making abilities
Proficiency in POS systems and MS Office
Ability to work in fast-paced hospitality environments
Qualification & Experience:
Diploma or Degree in Hospitality, Hotel Management, or related field preferred
2–5 years of experience in restaurant operations, preferably in supervisory or assistant managerial roles
Experience in high-volume restaurants or F&B outlets is an advantage