$4,500 - 8,500 monthly
Number of Applicants
:000+
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Key Responsibilities
• Staff Management: Assist to hire, train, schedule, and supervise restaurant staff to ensure quality service and adherence to procedures.
• Customer Service: Provide excellent customer service, resolve customer complaints, and ensure a positive dining experience.
• Operational Oversight: Manage daily restaurant operations, including opening and closing procedures, to ensure smooth and efficient functioning.
• Food and Safety Standards: Monitor and enforce high standards for food quality, preparation, presentation, and hygiene in compliance with health and safety regulations.
• Inventory and Supplies: Conduct inventory checks, order supplies, and manage vendor relationships to control costs and ensure adequate stock.
• Financial Management: Handle financial processes, including cash handling, record-keeping, managing expenses, and supporting payroll activities.
Key Skills & Qualifications
• Leadership & Communication: Strong interpersonal and communication skills to effectively manage and motivate staff.
• Problem-Solving: Ability to address and resolve customer issues and operational challenges efficiently.
• Financial Acumen: Understanding of basic accounting and arithmetic skills for financial record-keeping and budgeting.
• Customer Focus: A customer-focused mindset is crucial for ensuring high-quality guest experiences.
• Technical Skills: Proficiency in inventory management, scheduling software, and payroll systems is often required.
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