- Monitors outlet’s expenses, ensuring all costs are within budget. Feedback regularly to Management about discrepancies/adjustments in budgets.
- Ensure that every staff understand their duties and responsibilities.
- Plan staff schedule in advance and ensure that there are enough staff for service and kitchen operations.
- Supervise operations in outlet and serve customers when required.
- Handle customer complaints, maintaining good customer relationships.
- Review ordering of food for the week. Control food cost by minimizing wastage during food preparation and over-stocking.
- Supervise and ensure foods are prepared as per standard/menu, consistency in taste, quantity, colour, temperature, and presentation of food.
- Ensure that high standard of hygiene is maintained in the kitchen.
- Any ah-hoc duties assigned by Management.
