Key ResponsibilitiesManage day-to-day outlet operations and ensure smooth functioning.
Handle and supervise kitchen and service staff.
Ensure food quality, taste, hygiene, and presentation standards.
Maintain customer satisfaction and resolve customer complaints.
Monitor sales, expenses, food costs, and wastage.
Manage inventory, stock, and vendor coordination.
Ensure proper implementation of company SOPs and food safety standards.
Prepare staff duty rosters and monitor attendance and performance.
Achieve sales targets and improve overall outlet profitability.
Coordinate with the Area Manager and management for operational requirements.
Candidate RequirementsMinimum 3–5 years of experience in restaurant or QSR operations.
Previous experience as an Outlet Manager / Restaurant Manager preferred.
Experience in handling a team and managing daily restaurant operations.
Valuable knowledge of inventory, food costing, and sales management.
Solid communication, leadership, and problem-solving skills.
Ability to work in a fast-paced restaurant workplace.