Responsibilities

• Ensure restaurant operations comply with company standards, MOE requirements, and local regulations, including implementing housekeeping schedules.

• Maintain food and ice cream quality through monitoring preparation procedures and gathering customer feedback for continuous improvement.

• Deliver high standards of customer service through staff supervision, training, and effective complaint resolution.

• Manage inventory levels and enforce proper receiving, storage, and stock control procedures.

• Safeguard cash, vouchers, and financial records; ensure accuracy in sales reconciliations, banking, and payment transactions.

• Maintain staff discipline, promote professional conduct, and foster a positive work environment.

• Control labor costs through effective manpower planning and leave management.

• Ensure restaurant equipment and facilities are well maintained by coordinating preventive maintenance and contractor services.

• Oversee administrative duties and ensure timely submission of reports and documentation to the corporate office.

• Implement cost control measures to minimize waste, ensure proper portioning, and maintain accurate inventory management and stock counts.

• Review and analyze profit and loss statements, taking corrective actions to improve business performance.

• Support and execute marketing programs and promotional activities as directed by the Marketing Department.

• Recruit, select, and manage non-managerial staff, including appointments, transfers, promotions, and terminations.

• Coach, train, and develop managers and staff, including conducting performance appraisals.

• Perform any other duties and responsibilities assigned by management.