Oversee daily kitchen operations by ensuring food quality and consistency
maintaining hygiene and safety standards
supervising and developing the team
controlling inventory and costs
coordinating effectively with cross-functional teams while supporting overall operational excellence in the absence of the Kitchen Head.
Bachelor's Degree in Business Administration, Automotive Management, Sales & Marketing, or a related discipline is essential.
Minimum of 5-7 years of progressive leadership experience within the automotive retail industry, with at least 3 years specifically in a managerial or supervisory role.
Demonstrable track record of consistently achieving and exceeding sales targets within defined timeframes.
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Restaurant Management
Staff Training and Development
Inventory Management
Customer Service Excellence
Operations Management
Food Safety and Sanitation
Team Leadership
Oversee daily kitchen operations by ensuring food quality and consistency
maintaining hygiene and safety standards
supervising and developing the team
controlling inventory and costs
coordinating effectively with cross-functional teams while supporting overall operational excellence in the absence of the Kitchen Head.
Kitchen Operations Management
Food Safety and Sanitation
Inventory Management
Staff Training and Supervision
Menu Planning
Cost Control
Customer Service
Restaurant Management
Staff Training and Development
Inventory Management
Customer Service Excellence
Operations Management
Food Safety and Sanitation
Team Leadership
Restaurant Management
Staff Training and Development
Inventory Management
Customer Service Excellence
Operations Management
Food Safety and Sanitation
Team Leadership
Oversee daily kitchen operations by ensuring food quality and consistency
maintaining hygiene and safety standards
supervising and developing the team
controlling inventory and costs
coordinating effectively with cross-functional teams while supporting overall operational excellence in the absence of the Kitchen Head.
Oversee daily kitchen operations by ensuring food quality and consistency
maintaining hygiene and safety standards
supervising and developing the team
controlling inventory and costs
coordinating effectively with cross-functional teams while supporting overall operational excellence in the absence of the Kitchen Head.
Full ownership of outlet business operations, people management, problem-solving, master of operations with strong menu knowledge and product execution SOPs, hands-on floor presence, cost control, inventory management, multi-channel operations, business coordination
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