- Manage day-to-day restaurant operations, including opening, closing and shift management.
- Ensure adherence to company SOPs, operational processes and brand standards.
- Ensure smooth coordination between kitchen, counter, delivery and service teams.
- Maintain optimum service speed and operational efficiency.
- Ensure proper functioning and maintenance of restaurant equipment.
- Achieve monthly/annual sales and revenue targets.
- Analyse daily sales, average bill value, transactions and other store KPIs.
- Drive upselling, cross-selling and promotional initiatives.
- Identify opportunities to improve store sales and profitability.
- Monitor and act on business performance reports.
- Ensure consistent food quality, portion control and product presentation.
- Maintain high standards of customer service and guest satisfaction.
- Handle customer complaints and resolve escalations effectively.
- Monitor customer feedback and implement corrective actions.
- Review food cost, labour cost and other controllable expenses.
- Maintain cleanliness of kitchen, dining/service areas, equipment and storage areas.
- Monitor key metrics such as sales, food cost, labour cost, wastage, customer complaints and productivity.
- Prepare and review daily/weekly/monthly operational reports.