MANAGEMENT EXECUTIVE

Job Description • Assist in managing daily restaurant operations, including staff scheduling, inventory control, and workflow supervision. • Oversee front-of-house and back-of-house operations to ensure compliance with food safety and hygiene standards. • Help develop and implement sales strategies to increase revenue and customer retention. • Support promotional campaigns, special events, and upselling initiatives. • Train, guide, and motivate staff to improve team performance and service quality. • Handle customer complaints and special requests professionally to maintain high customer satisfaction. • Maintain high service standards and ensure a positive customer experience. • Conduct regular staff briefings to align team performance with service goals. • Prepare operational reports and analyze data to support managerial decision-making. • Maintain proper documentation of procedures, inventory, and staff records. Requirements • Experience in the F&B industry; management or leadership experience is a plus. • Proficient in restaurant management systems and office software. • Strong leadership, problem-solving, and communication skills. • Customer-focused with strong attention to service quality. • Ability to handle high-pressure situations and multitask effectively. • Flexible to work shifts, including nights, weekends, and public holidays.