Business Operation (Restaurant)
- Overseeing daily operations, including scheduling, staffing, and workflow, Implementing and maintaining operational procedures and protocols, Ensuring smooth service and efficient operations.
- Managing inventory, including food, beverages, and supplies, Monitoring and analyzing sales data to identify trends and areas for improvement.
- Developing and implementing promotional initiatives to increase revenue, collaborating with chefs and culinary teams to develop menus and specials.
- Maintaining vendor relationships and negotiating contracts.
- Manage and maintain a warm and customer friendly business environment.
- Key Responsibilities: Day-to-Day operations, Inventory Management, Hiring and Training, Staff Scheduling, Team Leadership, Customer Engagement / Service, Marketing & Promotions, Compliance & Safety Procedures, Analytics & Business Development.