Oversee and manage all daily production operations to ensure efficiency, quality, and adherence to production schedules within the restaurant chain.
Implement and maintain robust inventory control systems for raw materials, ingredients, and finished goods, minimizing waste and optimizing stock levels.
Ensure strict compliance with all food safety standards, hygiene regulations, and quality assurance protocols throughout the production process.
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Production Management
Food Service Operations
Inventory Control
Quality Assurance
Team Leadership
Cost Management
Process Improvement
Staff Training
Food Safety Standards
Supply Chain Management