Job Description

Operations Management:

Supervising daily restaurant operations and ensuring efficient workflow.

Implementing and enforcing operational policies and procedures.


Maintaining a clean and safe environment, adhering to health and safety regulations.


Managing inventory, ordering supplies, and controlling costs.

Staff Management:

Hiring, training, and scheduling restaurant staff.

Evaluating staff performance and providing feedback.


Motivating and leading the team to deliver excellent service.

Customer Service:

Ensuring a positive and welcoming experience for all guests.

Handling customer inquiries and complaints promptly and professionally.


Building and maintaining relationships with regular patrons.

Financial Management:

Developing and managing the facotry budget.

Monitoring sales and labor costs, and identifying areas for improvement.


Optimizing profitability and minimizing waste.

Marketing and Promotion:

Collaborating with the marketing team to develop promotional strategies.

Participating in local food events and building brand awareness.


Implementing strategies to attract and retain customers.

Reporting and Analysis:

Using restaurant management software for reporting and analytics.

Monitoring key performance indicators (KPIs) and making data-driven decisions.


Preparing and presenting reports on sales, costs, and other relevant data.

Skill requirement:

Be familiar with all the local sauce recipes and have the ability to develop new sauce recipes.
Essential Skills:

Leadership and Communication:

The ability to effectively lead, motivate, and communicate with a diverse team.

Organizational and Management:

Strong organizational skills to manage daily operations, staff, and resources.

Problem-Solving:

The ability to identify and resolve issues quickly and effectively.

Customer Service:

A passion for providing exceptional customer service and building relationships.

Financial Acumen:

Understanding of factory finances, budgeting, and cost control. *

Industry Knowledge:

Familiarity with food safety standards, health regulations, and industry trends.