- Oversee general day-to-day management & operational of the restaurant business
- Responsible for outlet sales target and KPIs include overall cost, i.e. food cost and labour cost
- Enhance the leadership and performance excellence o the team members by training, motivating, assessing, and being a role model for all team members to provide customers with high quality of service
- Respond to the customer or team members comments and feedback professionally. Report, discuss and consult with Area Manager on the comments and feedback
- Ensure sufficient stock for daily operation; stocks and ingredients keep fresh and follow FEFO (first expired first out) system
- Responsible and ensure outlet safety, cleanliness, hygiene and keeping in high standards
- Ensure respective section in outlet follow SOP manual and execute accordingly
- Responsible for outlet workforce arrangement, scheduling and reporting shortage or excess of the workforce to Area Manager regularly
- Good knowledge about all menu, able to explain clearly to team members during training
- Implement Strategies to boost staff attitude, morale and motivation
- Maintain food standard and quality control
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