Qualifications & Experience

• Degree or Diploma in Hotel Management or related field
  
• Minimum 3 years’ experience as a Restaurant Manager OR 5 years as a Restaurant Supervisor
  
• Strong leadership and people management skills
  
• Solid financial and operational management capability
  
• Understanding and experience in menu development and costing
  

• Lead, supervise, and motivate restaurant staff to uphold service excellence
  
• Manage staff scheduling, training, and performance
  
• Ensure exceptional food and beverage service and guest satisfaction
  
• Handle guest feedback and resolve complaints professionally
  
• Oversee inventory management, stock control, and procurement coordination
  
• Monitor sales performance, budgets, and cost control measures
  
• Drive revenue growth through promotions, up-selling, and client engagement
  
• Support conferencing and events sales initiative