Hospitality

Overview: Oversee restaurant operations to deliver exceptional customer experiences. Manage staff, budgets, and ensure service standards are met.

Key Responsibilities:

• Lead and motivate front-of-house staff.

• Ensure smooth daily service and customer satisfaction.

• Manage financial performance, budgets, and cost control.

• Coordinate with kitchen and bar teams for seamless operations.

Qualifications:

• Degree or diploma in Hospitality Management preferred.

• Proven experience in restaurant or F&B management.

• Strong leadership and communication skills.

• Excellent organizational and problem-solving abilities.