A hands-on, highly organized, and tech-savvy F&B professional with a proven track record in managing successful restaurant operations. You’ll play a key role in creating memorable dining experiences while ensuring efficiency in every part of the business.

Key Responsibilities:

• Oversee daily front and back-of-house operations.
• Lead, recruit, train, and motivate the restaurant team.
• Maintain top-tier customer service and guest satisfaction.
• Manage inventory, supplier relations, and stock control.
• Ensure all systems (POS, reservations, reporting) run seamlessly.
• Monitor financial performance, including budgeting and cost control.
• Uphold health, safety, and hygiene standards.

Key Qualifications:

• Minimum 3 years’ experience managing a fast-paced restaurant or F&B outlet.
• Strong knowledge of Food & Beverage operations.
• Skilled in using modern restaurant management systems (POS, inventory, etc.).
• Excellent leadership and communication skills
• High attention to detail and problem-solving abilities.
• Passionate about hospitality and delivering exceptional service.