Job DescriptionsOversee and develop standard operating procedures (SOPs) across all areas of the restaurant business, from front-of-house to central kitchen operations.
Manage sales performance, customer service quality, and food standards to ensure alignment with brand expectations.
Plan and execute staff training programs to build a high-performing team with strong service mindsets.
Supervise and improve the efficiency of the central kitchen, ensuring it supports business growth and consistency.
Collaborate closely with Marketing, Finance, and Operations teams to achieve business objectives.
Propose and implement innovative ideas in service and operations to enhance performance and profitability.
Monitor and analyze operational data, proactively address challenges, and provide strategic recommendations.