Key Responsibilities:
-Assist the Restaurant Manager in overseeing daily operations and team performance.
-Ensure excellent customer service and resolve customer complaints effectively.
-Supervise and train team members (cashiers, kitchen crew, and service staff).
-Monitor food preparation, portioning, and quality control.
-Handle staff scheduling, attendance, and performance tracking.
-Manage inventory, stock ordering, and cost control.
-Ensure compliance with company policies, hygiene, and safety standards.
-Support in achieving sales targets and controlling operating expenses.
-Take charge in the absence of the Restaurant Manager.
Requirements:
-Minimum 1–2 years of experience in a food & beverage or fast-food environment (supervisory or management role preferred).
-Strong leadership, communication, and problem-solving skills.
-Able to work in a fast-paced environment and handle multiple tasks.
-Willing to work on weekends, shifts, and public holidays.
-Positive attitude, reliable, and team-oriented.
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