1. Operations Management
Daily Operations: Oversee daily operations, including food preparation, service quality, and overall workflow.
Inventory Management: Monitor and manage inventory levels, ensuring the availability of essential ingredients and supplies.
Quality Control: Maintain high standards of food quality, hygiene, and presentation, ensuring compliance with health and safety regulations.
2. Staff Management
Hiring and Training: Recruit, train, and onboard staff, including chefs, servers, and cleaning staff.
Scheduling: Develop and manage staff schedules to ensure adequate coverage during peak hours.
Performance Management: Evaluate staff performance, provide feedback, and address any issues promptly.
3. Customer Service
Customer Satisfaction: Ensure customers receive excellent service, addressing complaints or feedback efficiently.
Engagement: Build relationships with regular customers and foster a welcoming environment.
Menu Consultation: Collaborate with chefs to innovate and adapt the menu based on customer preferences and market trends.
4. Financial Oversight
Budget Management: Create and manage budgets, controlling costs while maximizing revenue.
Profitability Analysis: Analyze sales reports to identify profitable items and areas for improvement.
Vendor Negotiations: Work with suppliers to negotiate pricing and maintain cost efficiency.
5. Marketing and Promotions
Local Marketing: Plan and execute marketing campaigns to attract customers, such as discounts, events, or festivals.
Digital Presence: Manage the restaurant's online presence, including social media, review platforms, and delivery apps.
Customer Retention: Develop loyalty programs or initiatives to retain existing customers.
6. Compliance and Reporting
Regulations Compliance: Ensure adherence to local laws, including health, safety, and labor regulations.
Reporting: Provide regular reports on operational performance, sales, and expenses to owners or stakeholders.
7. Facility Management
Maintenance: Oversee the maintenance and cleanliness of the restaurant and food court.
Equipment: Ensure all kitchen and dining equipment is in good working condition.
