- Oversee daily restaurant or F&B outlet operations - Ensure proper food and beverage service standards are followed - Coordinate and manage staff scheduling and duty rosters - Monitor inventory levels and assist in stock control - Train and guide service staff for performance improvement - Handle guest complaints and service requests efficiently - Suggest improvements to increase sales and customer experience - Maintain hygiene, safety, and quality standards - Support menu planning and service enhancements - Ensure compliance with hospitality SOPs