- Oversee daily restaurant and café operations.
- Manage staff, duty rosters, and team performance.
- Ensure food quality, service standards, and customer satisfaction.
- Monitor sales, food costs, inventory, and operational expenses.
- Ensure compliance with food safety, hygiene, and company SOPs.
- Manage vendor coordination, purchasing, and stock control.
- Handle customer complaints and resolve operational issues.
- Monitor business targets and prepare daily operational reports.
- Coordinate with HR, kitchen, and service teams.
- Implement strategies to improve efficiency, profitability, and service quality.