● Oversee the restaurant’s daily operations, ensuring it is fully prepared for service. Maintain prompt and courteous service standards.● Ensure all food and beverage orders meet standard operating procedures.● Train and guide crew, supervisors, and managers on menu content, preparation, and presentation.● Handle and resolve customer requests and complaints professionally, ensuring a win-win outcome.● Plan and allocate staff to designated workstations for smooth operations.● Ensure all items and condiments are well-stocked and available for daily use.● Implement First-In, First-Out (FIFO) for all food products.● Uphold the highest standards of work ethics, integrity, personal conduct, and appearance.● Plan, organize, lead, and control all outlet operations to ensure product quality, friendly service, cleanliness, and a comfortable dining atmosphere.● Prepare and submit daily reports:● Preparing morning Report● Update on any issues, receive and document stock deliveries, recycled oil sales process, delivery order confirmation, closed sales notice.
Identify and prioritise potential export markets based on market size, consumer demand, pricing, regulatory requirements, competition and distribution potential.
Develop market-entry strategies for selected countries and regions.
Identify and prioritise potential export markets based on market size, consumer demand, pricing, regulatory requirements, competition and distribution potential.
Develop market-entry strategies for selected countries and regions.