Oversees operations of the outlet, ensuring compliance with customer service, health, safety, food handling, and hygiene standards
- Hires and trains staff
- Organizes and oversees the staff schedules
- Ensures customer satisfaction, handles and resolves customer complaints
- Manages and maintains stock inventory
- Reports daily sales and other adhoc duties assigned
- Liaise with vendors and suppliers.
- Organize and promote events to enhance customer base
- Report to directors and shareholders with performance updates and new ideas.
Requirements:
- Proven management experience in a restaurant.
- Strong leadership skills and the ability to manage staff effectively.
- Excellent communication and interpersonal skills.
- Deep understanding of business principles and practices.
- Strong organizational skills with the ability to multitask.
- Problem-solving ability and willingness to take initiative.
- Minimum bachelor’s degree.
- Ability to work flexible hours, including evenings, weekends, and holidays.
- Passion to spread goodness of vegetarianism a big plus.
