1. Manage day-to-day operations of an outlet in order to ensure efficient operations.
2. Coordinate the daily operations of the Front and Back of the House when necessary.
3. Lead and manage a team of employees.
4. Ensure the smooth progress of promotional and marketing activities.
5. Supervise and ensure that all employees comply with workplace safety, food hygiene guidelines and the company's standard operating procedures (SOPs).
6. Provide orientation program for new employees.
7. Able to resolve customer concerns quickly and professionally.
8. Track food, supply and equipment levels, forecast demand.
9. Overseeing food preparation, presentation, and storage.
10. Conduct regular inspections to maintain proper standards of hygiene and sanitation.
11. Estimate the manpower needs of each outlet and preparing a weekly duty roster accordingly.
12. Establish customer feedback forms and customer recovery procedures.
13. Determine the staff's job performance and overall contribution to the company with performance appraisal.
14. Process payroll, maintain all relevant records, and ensure compliance with all regulations.
15. Report on the outlet's financial performance, inventory and personnel on a weekly, monthly, and annual basis.
16. Propose, follow up, and oversee renovation works.
17. All other ad-hoc duties assigned by superior.
