• Managing budgets, controlling costs (e.g., labor, inventory), and analyzing financial reports to ensure the store operates efficiently.
• Training new employees on store policies, procedures, menu items, customer service standards, and food safety protocols.
• Effectively resolving customer complaints and issues to ensure customer satisfaction and loyalty.
• Ensuring the store is clean, organized, and visually appealing to provide a pleasant dining experience.
• Overseeing the day-to-day operations of the store, ensuring smooth workflow in both the front-of-house (service) and back-of-house (kitchen).
• Creating and managing staff schedules to ensure adequate coverage and efficient labor utilization.
• Addressing employee conflicts, concerns, and disciplinary issues in a fair and timely manner.
• Setting and maintaining high standards for customer service, ensuring staff provide prompt and friendly service.
• Managing inventory levels of ingredients, supplies, and other necessary items, conducting regular stock counts, and minimizing waste and shrinkage.
• Coordinating with suppliers, placing orders, and managing deliveries to maintain optimal stock levels.
• Ensuring strict adherence to food safety, hygiene, and sanitation standards, especially crucial in an F&B establishment.
• Ensuring compliance with all relevant health and safety regulations for both employees and customers.

QUALIFICATIONS & REQUIREMENTS 

• Diploma of Hospitality Management.
• Minimum2 years of experience in the food and beverage industry, especially in quick-service restaurants (QSRs) or specialty food outlets, is highly advantageous.
• Prior experience in a supervisory or management role, demonstrating the ability to lead a team and manage operations.
• A track record of successfully resolving customer issues and maintaining high customer satisfaction.
• Effectively assign tasks and responsibilities.
• A strong understanding of customer needs and the ability to train staff to deliver exceptional service.
• Quick and effective identification, analysis, and resolution of operational challenges (e.g., staffing issues, equipment breakdowns, unexpected rushes).
• Ability to prioritize tasks, multitask, create schedules, and ensure smooth daily operations.
• Familiarity with health, safety, and hygiene regulations relevant to the retail and food service industry.