Oversee restaurant operations with full accountability for profit and loss, ensuring financial targets are met through effective budgeting, forecasting, and cost control.

Drive revenue growth and operational efficiency by increasing customer turnover and optimizing cost management.

Maintain high standards of service and food safety, ensuring comfortable dining environment for guests

Lead, supervise, and develop the service team, ensuring optimal manpower utilization through scheduling, training, and performance management.

Support recruitment activities, including screening and selection of candidates.

Manage employee relations, including counseling and recommending disciplinary actions when necessary.

Address customer feedback with professionalism and tact, ensuring service recovery and sustained customer satisfaction.

Handle administrative tasks and other duties as assigned by senior management to support business operations.