Responsibilities
- Oversee daily operations of restaurant outlet, ensuring adherence to company standards for service, quality, hygiene, and safety.
- Develop and implement operational strategies to maximize efficiency, profitability, and customer satisfaction.
- Monitor financial performance (sales, cost of goods, labor, profit & loss) and develop action plans for improvement.
- Ensure compliance with health, safety, and regulatory requirements.
- Conduct regular audits of outlet performance, service quality, and operational standards.
- Collaborate with senior management on new initiatives, promotions, and expansion plans.
- Bachelor's degree in Hospitality, Business Management, or related field (preferred).
- Minimum 5–7 years of experience in restaurant operations.
- Proven track record in opening new outlet operations.
- Strong leadership, communication, and people management skills.
- Solid understanding of financial management and cost control.
- Ability to thrive in a fast-paced, customer-centric environment.