Details.
Direct and manage a team to ensure the smooth running of daily restaurant operations in line with the company's business objectives. Plan, coordinate, and supervise front-of-house and back-of-house activities to maintain product quality, service, health, and safety standards. Manage inventory and restaurant resources, support in-store marketing activities based on market trends, and ensure equipment and facilities comply with sanitary regulations, MOH legislation, and company policies and procedures. Hold supervisory authority over recruitment, discipline, termination, and staff performance assessment.