Manage overall team of staffs and plan according to work schedule.
To Purchase of all food supplies and overseeing use of food and ingredients are used as required date, quantity and to minimize the waste.
Understand the suppliers and customer patterns and negotiate the price.
Responsilbe for collecting the payment from customers.
Supervising staffing in terms of food preparation, customer service, cleaning, and daily operations.
Responsible to check the quality of food and sample check.
Promoting cooperative effort, a team spirit, and good morale among employees.
Delivering excellent customer service.
Resolving complaints from customers and to rectify the root cause.
Performing daily inspections and periodic audits to check safety of equipment and to ensure that food is cooked, cleaned properly, addressing problems involving the cost, quality, and maintenance of restaurant.
Participating in training about standardized policies and conferring weekly with management about restaurant operations.
Administering payroll and maintaining records of sales and cash receipts including related areas of accounting, budgeting, credit policies, and banking methods.
Providing periodical reports of operations to management.
Ready to work in split shift, especially monitor in night shifts and rotational holidays.
Monitor the work force and should available presense during production.
Handling all staffing responsibilities, including hiring, training and scheduling.
