Oversee daily restaurant and production operations to ensure consistent, high-quality performance.

Maintain smooth coordination between service, kitchen, and supply chain teams.

Monitor operational KPIs and use insights to optimize resources and improve overall efficiency.

Develop, implement, and maintain SOPs, quality standards, and compliance policies.

Lead, coach, and motivate operational staff to uphold service excellence.

Work closely with the General Manager on strategic planning and operational improvements.

5+ years of experience in F&B operations or a similar role.

Strong leadership, problem-solving, and organizational skills.

Solid knowledge of HACCP, food safety standards, and operational best practices.

Ability to manage fast-paced operations with a focus on consistency and quality.