Operations Management
Oversee day-to-day restaurant operations.
Ensure smooth functioning of dine-in, takeaway, and delivery services.
Maintain cleanliness, hygiene, and safety standards.
Monitor food quality, presentation, and service standards.
Team Management
Recruit, train, supervise, and motivate restaurant staff.
Prepare staff duty rosters and manage attendance.
Conduct team meetings and performance evaluations.
Handle employee grievances and disciplinary matters.
Customer Service
Ensure excellent customer experience and satisfaction.
Address customer complaints professionally and promptly.
Build positive relationships with regular guests.
Sales & Business Development
Monitor daily sales and achieve revenue targets.
Plan promotional activities and marketing campaigns.
Suggest strategies to improve customer footfall and repeat business.
Inventory & Cost Control
Manage inventory levels and coordinate with suppliers.
Control food and operational costs.
Monitor wastage and implement cost-saving measures.
Financial & Administrative Duties
Handle billing, cash management, and daily reports.
Maintain operational records and MIS reports.
Ensure compliance with company policies and local regulations.