- To maintain hygiene and service standard
- Oversee day-to-day operations of the outlet.
- Lead and motivate staff for excellent service.
- Plan shifts to ensure adequate staffing.
- Handle customer feedback and resolve issues professionally.
- Monitor inventory levels and manage supply chain logistics.
- Responsible for the business and financial success of the outlet operations by applying knowledge in controlling costs and managing the restaurant's budget.
- Maintain records of sales, inventory, reports etc.
- Working on weekend is a must
- Able to handle Non-halal Food and work long hours.
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