1.Oversee daily operations across multiple outlets to ensure a seamless and efficient service.
2.Monitor inventory levels, manage stock, and coordinate orders to maintain consistent supply.
3.Collaborate with kitchen and floor staff to optimize workflow and service quality.
4.Manage budgets, monitor expenses, and implement cost-control strategies across outlets.
5.Develop and adjust pricing strategies to achieve profitability targets.
6.Generate financial reports, including sales forecasts, profit margins, and expense analyses.
7.Conduct regular inspections and audits to maintain cleanliness and adherence to safety protocols.
8.Work with chefs to develop menus that align with customer preferences and trends.
9.Maintain high standards of food quality, presentation, and taste across all outlets.