lead and manage daily operations.

prepare weekly work schedules for staff and find suitable replacements in case of staff absence.

managing raw material stocks and ordering new stock as needed.

receive the restaurant's raw material inventory that is sent and ensure that the type of goods and quantity received are in accordance with the order.

ensuring the quality of food ingredients is always fresh and hygiene standards are adhered to.

supervise and develop the team, including setting work schedules, training on sops, kitchen cleanliness, and performance evaluations.

resolve customer complaints regarding food quality and restaurant service quickly and professionally.

oversee the cleanliness of the restaurant, kitchen and dining areas in accordance with health and safety regulations.

responsible for achieving restaurant sales targets and taking the initiative to find ways to increase sales, including through promotions or special events.

resolve operational issues such as material shortages, customer complaints, or equipment breakdowns quickly and effectively.

minimum education is sma/smk or equivalent.

minimum 2 years in the same position.

have good planning, organizing, problem solving, staff management and time management skills.

flexible and able to work in a team, with clear communication and good customer service skills.

willing to work in shifts and on holidays.

willing to be placed full-time in central park, jakarta barat.

able to communicate in english.

can join immediately.