Key responsibilities
Support back of house activities and other operational support functions (e.g. customer service, shift scheduling, cashiering, closing of till, ordering inventory, office paperwork)
Plan, organize, and direct an establishment's operations.
Oversee staff recruitment and training
Implement strategies to boost staff attitudes, morale and motivation
Maintain food standards and quality control
Analyze establishment's performance and review operational processes to identify opportunities for innovation and/or application of technology, as well as improvement of work practices
Develop and implement strategies to achieve sales targets, tailored to customer profiles
Submit proposals to Management on improvements to the establishment (e.g. process improvement, repair and renovation)
Most important, improve profits for the outlets by increasing revenue and reducing costs. Thsi will be the key performance indicator.