Job Responsibilities: Assist the Restaurant Manager in overseeing daily restaurant operations and ensuring smooth service delivery. Supervise restaurant staff, assign responsibilities, and monitor performance to maintain service standards. Ensure excellent customer service by addressing guest inquiries, requests, and complaints professionally. Coordinate with kitchen and service teams to ensure timely food preparation and efficient service. Monitor food quality, presentation, portion consistency, and overall dining experience. Ensure proper cleanliness, hygiene, sanitation, and food safety practices throughout the restaurant. Assist in staff recruitment, training, scheduling, and performance evaluation. Monitor inventory, stock levels, and the availability of food ingredients and restaurant supplies. Support sales growth by maintaining service quality, promoting menu items, and improving customer satisfaction. Assist in monitoring restaurant expenses, controlling operational costs, and minimizing wastage. Ensure compliance with company policies, operational procedures, and hospitality industry standards. Prepare daily operational reports and communicate important issues to the Restaurant Manager. Handle customer complaints and operational challenges promptly and effectively. Support the implementation of strategies to improve restaurant efficiency, profitability, and guest retention. Requirements: Previous experience in restaurant or hotel operations is mandatory. Experience in a supervisory or team leadership role will be preferred. Strong leadership, communication, and problem-solving skills. Good knowledge of restaurant service standards, food safety, and hygiene practices. Ability to manage staff, coordinate multiple activities, and work under pressure. Strong organizational skills and a customer-focused mindset. Passionate, skilled, and experienced professional who is ready to take on new challenges. Benefits: Opportunity to become part of a growing team. Professional development and