MANAGER

1. Oversee daily operations of the F&B outlet, including service, hygiene, inventory and staff scheduling to ensure smooth daily workflow. 2. Manage and supervise front‑of‑house and back‑of‑house team, provide on‑job training, monitor work performance and resolve staff‑related issues. 3.

Ensure compliance with food safety, hygiene regulations and company operational standards. Conduct regular inspections on kitchen and dining area cleanliness. 4. Handle customer enquiries, complaints and feedback, maintain good customer experience and service quality. 5.

Monitor inventory level of food, beverages and supplies, control food cost and minimize wastage. 6. Coordinate with kitchen and service team to maintain high standard of food and service delivery. 7. Prepare daily and weekly operational reports, assist management in reviewing business performance.

Requirements

1. Minimum 2‑3 years of relevant working experience in F&B management. 2. Good knowledge of food safety and hygiene requirements. 3. Able to lead and manage a team, good communication and problem‑solving skills. 4. Able to work rotating shifts including weekends and public holidays. 5.

Proficient in spoken and written English. Basic computer skills are required. 6. Customer‑oriented, responsible and able to work under pressure.