1. Operations Management

• Manage daily restaurant operations including floor service and kitchen coordination.
• Ensure smooth handling of peak hours and special events.
• Supervise opening and closing procedures.
• Monitor cleanliness, hygiene, and food safety standards.

2. VIP Room Management

• Oversee booking and usage of VIP rooms.
• Ensure VIP guests receive priority service and privacy.
• Coordinate special menu requests and event setups.
• Check room readiness before guest arrival.

3. Staff Supervision

• Lead, schedule, and supervise restaurant staff.
• Train staff on service standards and SOP.
• Monitor staff discipline, grooming, and performance.
• Conduct regular team briefings.

4. Financial & Cost Control

• Monitor daily sales and prepare simple reports.
• Control food cost, wastage, and stock levels.
• Work with procurement on ordering and supplier coordination.
• Ensure proper cash handling and reconciliation.

5. Customer Service

• Handle customer feedback and complaints promptly.
• Maintain good relationship with regular and VIP guests.
• Ensure service standards are consistent.

6. Compliance & Safety

• Ensure compliance with food safety and local regulations.
• Maintain proper documentation and records.
• Enforce company policies and internal controls.

Job Requirements