Key Requirements & Qualifications
Experience: 5 to 10 years of managerial experience in a rapid-paced QSR workplace.
Skills: Robust leadership, multitasking ability, conflict resolution, and familiarity with Point of Sale (POS) and inventory systems.
Education: degree/diploma in Hospitality Management, Business Administration, or Hotel Management.
Key Responsibilities
Operations Management: Oversee opening and closing procedures, maintain strict food safety and hygiene standards, and manage quick-paced shift execution during peak hours.
Financial & P&L; Control: Monitor daily sales, manage food cost and inventory wastage, and control labor hours to hit store budget targets.
Team Leadership: Handle recruitment, onboard and train crew members on service standards, build weekly shift schedules, and conduct performance reviews