Job Responsibility Operational Management: Overseeing day-to-day restaurant operations, ensuring smooth service and efficient workflows. Managing staff schedules, including servers, kitchen staff, and support personnel. Leadership and Decision-Making: Making strategic decisions to achieve organizational goals. Customer Service: Ensuring high levels of customer satisfaction through quality service and timely issue resolution. Handling customer feedback and implementing improvements as needed Inventory Control and Supply Chain Management: Managing inventory levels and ordering supplies to meet demand. Monitoring and controlling food and beverage costs. Quality Control: Maintaining high standards for food and beverage quality. Conducting regular quality checks and implementing improvements as needed. Team Management: Recruiting, training, and developing team members, setting performance goals, and conducting performance evaluations. Job Requirements At least 2 years or above working experience for the related department Fluent in both spoken and written English and Bahasa Malaysia & Mandarin Willing to travel Job Benifits Yearly Increment Incentive Target Medical Claim Training Provided