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Service & Operations

• Maintain high standards of daily operations and customer service.
• Handle customer feedback and complaints promptly and professionally.
• Coordinate between the Kitchen Team and FOH Team to ensure smooth operations and timely food service.
• Manage and check the POS system, cashiering, daily cash records, and sales reports accurately.

Promotion & Sales Drive

• Create Seasonal Promotions, Happy Hour, Off-peak Hour, and Special Combo Menu promotions to increase sales.
• Set targets and incentive plans to encourage staff to promote special menu items.
• Coordinate with the Kitchen Team on promotional prices and items while considering profit margins.
• Collaborate with the Marketing Team on Digital Marketing and Social Media Campaigns.
• Review promotion performance, ROI, and report the results to the GM/Owner.

People Management & Training

• Lead the recruitment and SOP training of new employees.
• Prepare staff Shift Rosters and manage attendance.
• Train Waitstaff on Upselling and Cross-selling strategies to increase sales.
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Hygiene & Compliance

• Ensure the cleanliness and readiness of the Dining Area, Bar, and Restrooms.
• Ensure compliance with Food Safety & Hygiene Regulations.

• Must be 30–35 years old.
• Bachelor’s Degree or Diploma in Restaurant / Hotel Management.
• Minimum 3–5 years of experience as a Service Manager in a Restaurant or F&B business.
• Proficient in POS System, MS Excel, and MS Office.
• Strong leadership and problem-solving skills.
• Good understanding of Sales & Marketing and promotion planning.
• Good communication skills in both English and Myanmar.
• Off Day - One Day Per Day