Restaurant Manager

Bachelor’s degree in Hospitality Management, Business Administration, or a related field is preferred.

At least 3–5 years of experience in restaurant or food service operations.

Previous experience in a supervisory or management role is preferred.

Oversee daily restaurant operations to ensure smooth and efficient service.

Supervise, train, and motivate restaurant staff.

Ensure high standards of food quality, customer service, and cleanliness.

Manage staff schedules, attendance, and work performance.

Monitor inventory, food costs, and restaurant expenses.

Control food waste and ensure proper stock management.

Handle customer feedback, complaints, and service issues professionally.

Competitive salary + performance bonus.

Transportation allowance / site allowance.

Annual leave and public holidays.

Training and career development opportunities.