Making Operation Manual Files, Implement Training System,
Set An Action Plan To Increase The Sales And Achieve The Budget, Hourly Sales Analysis To Know Business
Strength, Analyse P&L Report, Control Operational Cost And Wastage To Achieve Operation Profits, Monitoring
Customer Needs & Requirement, Train Units Managers On Taking Stock Inventory, Observe Daily Orders Of Food &
Goods, Train The Team On The Standard & Working Steps, Increase The Productivity & Efficiency Of The Team,
Ensure Food Safety & Hygiene (HACCP), Make Operation Check List & Cleaning Schedule, Work Closely With The
Managers & Staff To Minimize The Wastage, Supervise The Stores With Particular Reference For Cost Of Ordering
Goods At Best Cost Consistent With High Quality & Budget, Gauge The Capabilities Of The Staff In Station Duties,
Continuous Check & Follow Up On Restaurants Requirements, Ensure That The Stores Are Following Standards,
Schedule Staff In Coordination With The Managers To Retrain The Staff And When Required, Staff Schedule an
Leave Planning, Identification And Development Of Key & high Performance, Ensure All Equipment Well
Maintained, Ensure High Standard Of Sanitation And Hygiene, Ensure Safety at Work and Supervise Work Activities
of the Store, Follow Employees Training to Ensure Safe and Proper Procedures and Techniques are Being Followed.
Access the Staffing Requirement of the Store so that the Restaurant is Running In Optimum Level in Terms of
Manpower, Communicate Company Policies to all Staff, Maintain Ongoing Communication Channels with,
Employees & Managers, Comply with Legal / Statutory Requirements, Submit all Reports On Time, Duly Completed
and Accurate, Maintain and Improve the Company Image in all the Areas of Services Provided,
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