RESPONSIBILITIES:

Manage and oversee daily restaurant operations including service, kitchen coordination, F&B, and guest experience.
Ensure service quality, food safety, hygiene, and operational standards are consistently met.
Recruit, train, schedule, and evaluate staff performance.
Oversee guest experience and handle complaints and feedback professionally.
Manage revenue, costs, inventory, and operational budgets.
Collaborate with the Head Chef and related departments to optimize menu offerings, food quality, and service flow.
Prepare operational reports and propose solutions to improve business performance.

REQUIREMENTS:

Diploma/Degree in Hospitality, Restaurant Management, Tourism, or related fields.
Minimum 3 years of experience as a Restaurant Manager or similar role.
Strong leadership, team management, and problem-solving skills.
Ability to work under pressure in a fast-paced service environment.
Good English communication skills; additional languages are an advantage.

BENEFITS:

Competitive salary based on experience and performance.
100% salary during the probation period.
Holiday bonuses, annual performance bonuses, and productivity incentives.
Modern, professional working environment with strong growth potential.
Annual management teambuilding programs and various group engagement activities.
Opportunity to work within a professional hospitality group operating over 15 four- and five-star hotels and resorts nationwide.