We will be recruiting for this position at the upcoming JobNATION job fair Yangon on 21st-March-2026 at Novotel Hotel Yangon.

If you apply for this job now and are shortlisted, then please come to the job fair and we will have an interview booth ready for you.

Responsibilities: 

• Place customer needs as the number one priority and resolve conflicts or complaints in a timely and professional manner to protect the brand’s market image.
• Act as a role model for restaurant staff by recruiting, motivating, coaching, and guiding them in areas requiring improvement.
• Ensure staff respond with urgency to customer needs and maintain high service standards.
• Identify training needs and ensure corrective or follow-up actions are implemented promptly.
• Resolve staff issues professionally and sensitively in line with company values and procedures.
• Project future sales by considering external factors such as holidays, local events, and competitor marketing activities.
• Ensure adequate staffing, product stock, and supply levels to optimize productivity while minimizing wastage and overtime.
• Deploy staff effectively to various positions within restaurant operations based on their strengths and development needs to ensure optimal customer service.
• Monitor customer service and product quality by conducting management walks during each shift.
• Maintain a clean and sanitary restaurant environment inside and outside the premises.
• Ensure preventive maintenance, cleaning, and testing of restaurant equipment in accordance with safety and operating standards.
• Ensure staff follow proper food safety standards and handling procedures.
• Conduct POS opening and closing activities including cash setup and register reconciliation.
• Perform inventory checks and maintain accurate records.
• Monitor restaurant operations through waste counts, yield counts, time card monitoring, and security checks, taking corrective actions when necessary.
• Complete operational checklists and manage restaurant systems to enhance customer experience.
• Perform other duties related to restaurant management as assigned by management.

• Bachelor’s degree in Hospitality, Business Administration, or related field preferred.
• Minimum 3–5 years of experience in restaurant or F&B operations with supervisory or management experience.
• Strong leadership, team management, and coaching skills.
• Excellent problem-solving, decision-making, and customer service abilities.
• Knowledge of food safety, hygiene standards, and restaurant operational procedures.
• Ability to manage multiple priorities, work under pressure, and achieve business targets.
• Strong communication and interpersonal skills.