• Ensure daily opening and closing duties in the outlet are properly executed

• Supervision of food preparation and food production to ensure that food quality

standards are met company SOP

• Ensure kitchen operations, food safety and hygiene standards as set in our SOP

• Recruiting& hiring of restaurant staff

• Responsible for induction training and on the job training of new employees and also newly promoted staff

• Train and demonstrate cooking techniques and proper equipment usage to staff

• Responsible for employee's performance and discipline

• Manage stock levels of food and other related utensils and cutleries

• Manage inventory control, usage and minimise usage

• Liaise with Central Kitchen and external suppliers for ordering

• Handling the repair & maintenance of restaurant equipment

• Ensure staffs follow company safety SOP

• Follow company safety SOP

• Backend duties: stock takes, scheduling etc

• Help out at other outlets when needed.

• Handle any other duties assigned by Area Manager