1. Supervise and coordinate daily restaurant operations to ensure smooth service.
2. Lead, train, and manage front-of-house staff while maintaining high customer service standards.
3. Monitor stock levels, staff schedules, and ensure cleanliness, hygiene, and safety compliance.

• Strong leadership, communication, and ability to drive sales and revenue growth. 

Education: At least a Diploma in Hospitality Management, Marketing, Business Administration, or a related field.

Experience: 2 years

• At least 2 years of experience in a supervisory role within a restaurant or hospitality setting.