GENERAL MANAGER

Operations

Management : Supervising daily restaurant operations

and ensuring efficient workflow.

Implementing and

enforcing operational policies and procedures.

Maintaining

a clean and safe environment, adhering to health and safety

regulations.

Managing inventory, ordering supplies, and

controlling costs.

Staff

Management : Hiring, training, and scheduling

restaurant staff.

Evaluating staff performance and

providing feedback.

Motivating and leading the team to

deliver excellent service.

Customer Service : Ensuring a

positive and welcoming experience for all guests.

Handling

customer inquiries and complaints promptly and

professionally.

Building and maintaining relationships

with regular patrons.

Financial

Management : Developing and managing the facotry

budget.

Monitoring sales and labor costs, and identifying

areas for improvement.

Optimizing profitability and

minimizing waste.

Marketing and

Promotion : Collaborating with the marketing team to

develop promotional strategies.

Participating in local

food events and building brand awareness.

Implementing

strategies to attract and retain customers.

Reporting and Analysis : Using

restaurant management software for reporting and

analytics.

Monitoring key performance indicators (KPIs)

and making data-driven decisions.

Preparing and presenting

reports on sales, costs, and other relevant data.

Skill requirement : Be

familiar with all the local sauce recipes and have the ability to

develop new sauce recipes.

Essential

Skills : Leadership and

Communication : The ability to effectively lead,

motivate, and communicate with a diverse team.

Organizational and

Management : Strong organizational skills to manage

daily operations, staff, and resources.

Problem-Solving : The ability

to identify and resolve issues quickly and effectively.

Customer Service : A passion

for providing exceptional customer service and building

relationships.

Financial

Acumen : Understanding of factory finances,

budgeting, and cost control.

Industry Knowledge :

Familiarity with food safety standards, health regulations, and

industry trends.