FOOD OUTLET MANAGER

Key Responsibilities

• Operational Management: Oversee day-to-day operations, including opening/closing, cleanliness, and ambiance to ensure smooth functioning.
• Customer Service: Address customer inquiries and complaints promptly, ensuring high satisfaction levels.
• Financial & Performance Control: Maximize revenue, manage budgets, control costs, and analyze service quality.
• Inventory & Purchasing: Manage stock levels, conduct inventory checks, and order supplies to prevent shortages or excesses.
• Team Leadership: Recruit, train, schedule, and motivate staff to maintain high service standards.
• Compliance: Ensure compliance with health, safety, and hygiene regulations. 

Candidate Profile

• Experience: Generally requires 2–8 years of experience in food and beverage, culinary, or hospitality management.