• Oversee daily operations of the organization to ensure efficiency and effectiveness.
• Develop and implement strategic plans to drive growth and improve profitability.
• Manage budgets, forecasts, and financial performance, ensuring cost management practices are in place.
• Lead, mentor, and develop a high-performing management team to achieve company goals.
• Ensure compliance with industry standards and regulations, focusing on quality control and safety.
• Foster a positive work environment that encourages teamwork and collaboration across all levels.

Requirements

• Educational Qualifications: Bachelor’s degree in Business Administration, Management, or a related field.
• Experience Level: 5–10 years of experience in management or operations, preferably in the restaurant or hospitality industry.
• Skills and Competencies: Strong abilities in operations management, cost management, inventory management, and quality control.
• Qualities and Traits: Excellent communication and interpersonal skills, with a strong work ethic and a focus on teamwork.
• Working Conditions: Fast-paced environment; may require extended hours and weekends.
• Responsibilities and Duties: Proven track record of successful leadership in start-ups or similar environments.