Sales & Profitability
Achieve weekly, monthly, and annual sales and profitability targets.
Monitor and control food costs, portioning, and wastage.
Team Management
Manage complete restaurant manpower (front office, kitchen, housekeeping, delivery, valet & security).
Mentor, train, and motivate staff; plan shifts, leaves, and workforce requirements.
Identify and develop team members for future roles and set measurable performance targets.
Accounting & Cost Control
Ensure cash handling safety and timely petty cash reimbursement.
Control operational expenses (utilities, fuel, purchases) within approved budgets.
Minimize local/raw material purchase costs through effective planning.
Inventory Management
Forecast and manage inventory, maintain FIFO, and monitor quality of supplies.
Conduct monthly stock verification, reconcile system vs. physical stock, and control wastage.
Operations & Hygiene
Oversee daily restaurant operations, ensuring service and food quality consistency.
Maintain highest hygiene standards with scheduled cleaning routines and checklists.
Monitor all operational checklists, reports, and compliance requirements.
Guest Experience & Communication
Take direct guest feedback and resolve complaints promptly.
Share sales data, service trends, and improvement plans with the team.
Ensure timely communication and license renewals with reporting manager.
