Oversee all daily restaurant operations, including front-of-house and back-of-house activities, to ensure smooth and efficient service delivery.
Manage and train a team of approximately 15 employees, fostering a positive work environment, setting performance standards, and conducting regular performance reviews.
Develop and implement strategies to enhance customer satisfaction, handle customer complaints effectively, and build a loyal customer base.
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Restaurant Management
Customer Service
Staff Training and Development
Inventory Management
Financial Acumen
Food and Beverage Operations
Team Leadership
Workforce Scheduling: Strategize and manage daily manpower schedules for both inbound and outbound inspectors across all channels (BST, NCD Corp, B2B, and Website) to ensure 100% operational coverage.
Lead Management: Promptly assign new leads to the appropriate inspectors and monitor real-time progress to meet strict turnaround time (TAT) and Service Level Agreements (SLA).
Capacity Optimization: Constantly review operational capacity for both low and high-volume retail periods, ensuring completion times are optimized (averaging 20–35 mins per case based on capacity).
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