Job Detail

Job Description:

To oversee the day-to-day operations of the restaurant, ensure smooth service delivery, maintain quality and hygiene standards, support the team in achieving customer satisfaction, staff supervision, and operational excellence.

Requirements:

Minimum high school diploma (SMA/SMK); hospitality diploma or related field preferred.
Minimum 3 years in restaurant or hospitality industry, with at least 1 year in a supervisory or team lead role.
Strong leadership, interpersonal, and problem-solving skills; basic computer literacy (MS Office, POS systems).
Good understanding of F&B operations, food safety, hygiene standards, and customer service practices.
Positive attitude, discipline, high integrity, hands-on, and proactive.