Key Responsibilities
Operations Management
Oversee daily restaurant operations to ensure smooth, efficient, and profitable service. Develop and implement operational policies and procedures to maintain quality and consistency. Monitor inventory, ordering, and supplier relationships to minimize waste and control costs. Ensure compliance with food safety, sanitation, and occupational health standards. Manage maintenance of facilities and equipment to ensure functionality and safety. Financial Management
Monitor and analyze financial performance (P&L statements, budgets, sales reports). Develop and execute strategies to achieve revenue, cost, and profit targets. Control labor costs and optimize staffing levels to align with business needs. Forecast demand and prepare budgets for operations and marketing initiatives. Team Leadership & Human Resources
Recruit, train, and develop restaurant management and staff teams. Set performance standards and conduct regular evaluations. Fos...