Description:
Main Responsibility: 1. Operational Management Overseeing Day-to-Day Operations: Ensuring all restaurant activities run smoothly, from kitchen preparation to guest service (Front of House Back of House). Ensuring Quality SOPs: Enforcing standard operating procedures (SOPs) regarding food quality, service, hygiene, and safety. Inventory Cost Management: Managing stock levels, conducting stock-takes, controlling food costs, and reducing waste. HR Management: Conducting recruitment, training, staff scheduling, and motivating the team to meet targets. Handling …