Responsible for all aspects of the restaurant operations, accounting, financial and administrative (including personnel) matters.

• Manpower Management – able to mentor staff to achieve excellent service for outlets and improve profit margin for the organization.
• Delegate tasks efficiently and fairly among employees and conduct OJT training.
• Inventory Management – ensure all inventories are well-kept and organized.
• Responsible for employee performance and discipline.
• Develop good working relationships with internal and external stakeholders.
• Manage Quality, Service, Cleanliness & Value (QSCV) of a restaurant.

• Excellent leadership skills – at least 2 years of supervisory experience in the F&B industry, especially in managing an outlet.
• Able to lead and motivate restaurant staff to achieve set objectives.
• Proficient in Micros...