Job Responsibilities

• • Assist the Restaurant Manager in overseeing daily operations
  • Supervise and lead front-of-house staff to ensure high service standards
  • Monitor service quality and handle guest feedback or complaints professionally
  • Support staff scheduling, training, and performance management
  • Ensure compliance with hygiene, food safety, and company policies
  • Manage inventory control, ordering, and stock management
  • Assist in achieving revenue targets and cost control measures
  • Prepare reports on sales performance and operational metrics
  • Maintain a positive and collaborative team environment

Job Requirements

• Minimum 2–5 years of experience in F&B or hospitality, with at least 1 year in a supervisory role
• Strong leadership and interpersonal skills
• Excellent customer service and communication abilities
• Ability to work flexible hours, including weekends and holidays
• Strong organizational and problem-solving skills
• Knowledge of food safety and hygiene regulations
• Proficiency in English and Cantonese (Mandarin is a plus)
• Less exp can apply the Captain role