Operations Management: Responsible for the overall day-to-day operations of the restaurant, ensuring efficient operation and achieving sales and profit targets.
Staff Management: Recruiting, training, and managing restaurant staff, including scheduling, performance evaluation, and developing team organizational skills.
Quality Control: Overseeing food quality and restaurant service, enforcing hygiene and safety standards, and handling customer complaints.
Financial Management: Responsible for cost control, inventory management, and financial planning to maximize the restaurant's financial performance.
Business Development: Participating in business planning, developing promotional programs, and striving to improve customer satisfaction and loyalty.
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