Responsibilities:
1. As an executive-level, management in the development of performance goals and long-term operational plans
2. Set strategic goals for operational efficiency and increased productivity
3. Plan, monitor, and analyze key metrics for the day-to-day performance of the operations to ensure efficient and timely completion of tasks
4. Establishes operations standards for cost control, waste reduction, quality, safety and complete on-time delivery of a quality food product.
5. Planning and forecasting of the profit and loss of overall business operations. Analyse market trends and develop business plans to drive business expansion and growth.
6. Operations Management:Oversee daily operations of the food services department, ensuring service quality and operational efficiency.
7. Supervise and coordinate the work of various departments to ensure smooth task completion
8. Manage department budgets, control operational costs, and achieve financial goals.
9. Build and maintain good relationships with suppliers to ensure timely delivery and quality control.
10. Recruit, train, and manage the food services team, ensuring employees have the skills and knowledge quired for their roles.
11 Conduct performance evaluations, provide feedback and improvement suggestions, and motivate team members to enhance performance.
Requirements:
1.Strong operations management and team leadership skills.
2.Excellent customer service and problem-solving abilities.
3. Strong financial management and analytical skills.
4. Good organizational and project management skills.
5. Ability to adapt to a fast-paced work environment with a high level of responsibility and execution.
