Operational Manager

1. Operations Management

Daily Operations: Oversee daily operations, including food preparation, service quality, and overall workflow.

Inventory Management: Monitor and manage inventory levels, ensuring the availability of essential ingredients and supplies.

Quality Control: Maintain high standards of food quality, hygiene, and presentation, ensuring compliance with health and safety regulations.

2. Staff Management

Hiring and Training: Recruit, train, and onboard staff, including chefs, servers, and cleaning staff.

Scheduling: Develop and manage staff schedules to ensure adequate coverage during peak hours.

Performance Management: Evaluate staff performance, provide feedback, and address any issues promptly.

3. Customer Service

Customer Satisfaction: Ensure customers receive excellent service, addressing complaints or feedback efficiently.

Engagement: Build relationships with regular customers and foster a welcoming environment.

Menu Consultation: Collaborate with chefs to innovate and adapt the menu based on customer preferences and market trends.

4. Financial Oversight

Budget Management: Create and manage budgets, controlling costs while maximizing revenue.

Profitability Analysis: Analyze sales reports to identify profitable items and areas for improvement.

Vendor Negotiations: Work with suppliers to negotiate pricing and maintain cost efficiency.

5. Marketing and Promotions

Local Marketing: Plan and execute marketing campaigns to attract customers, such as discounts, events, or festivals.

Digital Presence: Manage the restaurant's online presence, including social media, review platforms, and delivery apps.

Customer Retention: Develop loyalty programs or initiatives to retain existing customers.

6. Compliance and Reporting

Regulations Compliance: Ensure adherence to local laws, including health, safety, and labor regulations.

Reporting: Provide regular reports on operational performance, sales, and expenses to owners or stakeholders.

7. Facility Management

Maintenance: Oversee the maintenance and cleanliness of the restaurant and food court.

Equipment: Ensure all kitchen and dining equipment is in good working condition.