Operations Management: Overseeing the day-to-day operations of the food stalls, ensuring smooth functioning of all departments such as kitchen and delivery services.
Staff Management: Hiring, training, scheduling, and supervising staff members, including chefs, cooks and servers. Ensuring that all employees adhere to food stalls policies and procedures.
Customer Service: Ensuring high levels of customer satisfaction by addressing customer complaints or concerns promptly and effectively, and maintaining a welcoming and hospitable atmosphere.
Financial Management: Managing the food stall's budget, including monitoring expenses, and ensuring profitability, inventory management and controlling food and beverage costs.
Health and Safety Compliance: Ensuring that the restaurant complies with health and safety regulations, including food safety standards, cleanliness, and proper sanitation practices.
Marketing and Promotion: Work with marketing department to develop and implement marketing strategies to attract customers, increase sales, and promote special events or promotions.
Inventory and Supply Chain Management: Managing inventory levels, ordering supplies, and coordinating with vendors to ensure timely delivery of fresh ingredients and other necessary items.
Administrative Tasks: Handling administrative duties such as employees attendance, perform goods receiving and keying in purchase orders into system.
