Management Executive

Job Description Assist in managing daily restaurant operations, including staff scheduling, inventory control, and workflow supervision. Oversee front-of-house and back-of-house operations to ensure compliance with food safety and hygiene standards. Help develop and implement sales strategies to increase revenue and customer retention. Support promotional campaigns, special events, and upselling initiatives. Train, guide, and motivate staff to improve team performance and service quality. Handle customer complaints and special requests professionally to maintain high customer satisfaction. Maintain high service standards and ensure a positive customer experience. Conduct regular staff briefings to align team performance with service goals. Prepare operational reports and analyze data to support managerial decision-making. Maintain proper documentation of procedures, inventory, and staff records. Requirements Experience in the F&B industry; management or leadership experience is a plus. Proficient in restaurant management systems and office software. Strong leadership, problem-solving, and communication skills. Customer-focused with strong attention to service quality. Ability to handle high-pressure situations and multitask effectively. Flexible to work shifts, including nights, weekends, and public holidays.