Duties and Responsibility
Overseeing overall restaurant operation standard, follow SOP to bring efficiency in operations.
Plan to achieve restaurant sales budget.
Handling stores operations ensuring optimum inventory levels to achieve maximum cost savings without hampering distribution process.
Process and Audit compliance.
Ensure better Customer experience.
Monitoring availability of stock
Quality Assurance – –
Ensure the quality parameters to be followed during the operations.
Operations & Management – –
Identifying areas of obstruction/breakdowns and taking steps to get the equipment’s rectified on time.
Ensuring optimum utilization of manpower and machinery towards the output.
Bachelor in Hotel Management, BSc degree in hospitality management or culinary schooling is a plus