- Manage daily operations of the restaurant/café/F&B; outlet.
- Supervise service, kitchen, bar, and support teams.
- Ensure smooth coordination between front-of-house and back-of-house.
- Maintain high standards of food quality, service, hygiene, and cleanliness.
- Monitor staff attendance, performance, grooming, and discipline.
- Prepare staff schedules and manage manpower requirements.
- Handle customer feedback, complaints, and service recovery.
- Monitor inventory, stock levels, wastage, and daily consumption.
- Coordinate with vendors and ensure timely procurement of supplies.
- Monitor sales, daily revenue, expenses, and operational costs.
- Help achieve sales and profitability targets.
- Ensure compliance with food safety, hygiene, and company SOPs.
- Conduct regular operational checks and identify areas for improvement.
- Train and motivate employees to improve service standards.
- Maintain operational reports and share updates with management.
- Support promotional activities, events, and current product launches.
- Ensure equipment and facilities are maintained and operational.
- Implement SOPs and continuously improve operational efficiency.