Minimum 2–4 years experience in the restaurant, café, hotel, or F&B industry.
At least 1 year in a supervisory or team leader role.
Hands-on experience in daily restaurant operations, including FOH & BOH coordination.
Experience in staff supervision, shift planning, training, and performance monitoring.
Strong experience with customer service handling, resolving complaints, and maintaining guest satisfaction.
Knowledge of inventory control, stock ordering, wastage management, and cost control.
Familiarity with cash handling, POS operations, billing, and daily sales reports.
Experience in maintaining restaurant hygiene, safety standards, and audit compliance.
Ability to manage fast-paced, high-volume environments with strong decision-making skills.
Experience coordinating with the kitchen team, suppliers, delivery partners, and management.
Prior experience in restaurant opening & closing procedures.
