• Oversee daily operations across multiple outlets, ensuring smooth service and efficiency.
• Manage and lead managers and supervisors, ensuring team alignment with business
objectives.
• Oversee staff recruitment, training, and performance to uphold high service standards.
• Develop and control budgets to drive cost efficiency and maximize profitability.
• Collaborate on menu development, balancing innovation with cost control.
• Ensure compliance with health, safety, and food hygiene regulations.
• Maintain vendor relationships, negotiating contracts for quality and cost savings.
• Design promotional strategies to boost customer engagement and revenue.
• Analyze financial data to support decision-making and continuous improvement