Assistant Restaurant Manager

- Bachelor’s degree in Hospitality Management, Food & Beverage Management, or related fields. - Minimum 3–5 years of experience in F&B operations, with at least 1–2 years in a supervisory or managerial role. - Strong leadership, communication, and problem-solving skills. - Knowledge of cost control, inventory management, and F&B financial reporting. - Understanding of hygiene and safety standards (HACCP, GMP, or equivalent). - Ability to work in a fast-paced environment with flexible working hours.

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