High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.
2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.
Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
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Responsible for manage/overseeing the operations of store, achieving sales targets and profitability, minimizing operating expenses, implementing sales strategies, customer-centric services and make improvements or changes if needed then provide a report to the upper management;
Preparing, and reporting on budgets and expenditure to Area Manager and Head of Retail;
Recruiting, training/guiding, and supporting Area Manager and Head of Retail as well as conducting regular performance appraisals for lower-management staff’s;
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