Oversee the outlet’s Profit and Loss (P&L) statements, ensuring adherence to the monthly budget.
Analyze financial results to drive profitability and identify areas for improvement.
Maintain high-quality control standards, focusing on grooming, appearance, discipline, workplace safety, cleanliness, and hygiene throughout the outlet.
Ensure optimal inventory levels and the proper maintenance of all equipment.
Supervise the implementation of Standard Operating Procedures (SOPs), Risk Management protocols, and Workplace Safety initiatives, including the Food Safety Management System (FSMS) and Outside Catering SOPs.
Train and mentor service staff while overseeing kitchen team members to ensure effective collaboration.
Ensure all products are prepared and presented in accordance with company standards as directed by the CEO/Group General Manager and designated personnel.