Job Description
Responsibilities Operational Management Oversee the full daily operations of the restaurant. Ensure adherence to brand standards, SOPs, and food safety regulations. Maintain high product quality and service excellence at all times. Manage opening and closing procedures. Ensure the store is audit-ready at all times. Financial & Cost Control Drive sales growth and achieve monthly turnover targets. Control food cost, labour cost, and operating expenses. Manage stock ordering, stock rotation, and monthly stock takes. Minimise wastage and implement cost-saving initiatives. Analyse daily and weekly sales reports via Micros. Staff Management Recruit, train, and develop team members and supervisors. Manage staff rosters in line with labour budgets.