You will begin by learning and mastering full restaurant operations, including both Service and Kitchen functions, to build a strong operational foundation before progressing into management roles.

Your responsibilities include:

Recruiting, training, and developing team members
Managing staff scheduling and manpower planning
Maintaining and continuously improving QSC (Quality, Service, Cleanliness) standards
Managing sales performance, cost control, and labour planning
Supporting preparation and operational setup for new outlet openings

As you grow within the organisation, you may take on:

Management of multiple outlets
Broader responsibilities in areas such as operations planning, training & development, or business support functions

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