• Oversee daily restaurant operations and coordinate service, kitchen and support teams.
• Maintain consistent standards of customer service, food quality, cleanliness and presentation.
• Plan staff schedules, allocate duties and ensure adequate coverage across shifts.
• Coach employees, monitor performance and address service or conduct concerns.
• Handle customer feedback and resolve complaints promptly and professionally.
• Monitor sales, operating costs, stock usage and wastage, and identify opportunities for improvement.
• Oversee cash-handling procedures, transaction reconciliation and accurate operational records.
• Coordinate stock checks and replenishment to maintain availability and minimise losses.
• Ensure adherence to company procedures and applicable food safety, hygiene and workplace safety requirements.
• Prepare branch performance reports and escalate operational issues to the relevant leadership team.

What you’ll need

• Approximately five years of relevant experience in restaurant or hospitality operations.
• Demonstrated experience leading teams and coordinating operations in a busy hospitality environment.
• Proven ability to maintain service standards, resolve customer concerns and manage competing priorities.
• Practical understanding of stock control, cash management, staff scheduling and operational reporting.
• Relevant hospitality or management training is an added advantage.