• Oversee the day-to-day operations and ensure smooth daily operations of the outlet(s).
• Monitor food quality consistency in both taste and presentation
• Create and manage systems for ordering of supplies, weekly stock take, management of invoices, monthly food cost
• Plan cleaning duties, keeping outlet and equipment clean and organized
• Ensuring safety and food hygiene standards are met at all times.
• Maintain food costing at healthy range and maintain equipment quality
• Oversee food preparation and ensure kitchen staff are performing their duties
• Minimize food, water, and power wastage
• Cultivate and grow junior staff professionally
• Training and delegating work to part-timers and passing down good working culture
