Demonstrates strong leadership in managing daily outlet operations, including team supervision, staff scheduling, inventory control, and ensuring adherence to company SOPs and service standards.
Strict adherence to food safety and kitchen hygiene standards. Possess a valid medical checkup report, Typhoid Vaccination, and Food Handler Certificate (or willing to undergo required training/vaccination).
Proficiency in quantity take-off and cost estimation software (e.g., Cubicost, Glantha, Glodon, or other industry-standard systems); skilled in using advanced Excel cost functions and performing quantity take-offs from drawings.