• Coordinate with kitchen staff to develop and update menus, which include food and beverage offerings, that align with customer preferences and operational capabilities.
  • Manage the procurement of ingredients and supplies within budget constraints, ensuring quality standards are met.
  • Maintain accurate financial transactions and inventory records to optimize stock levels and minimize waste.
  • Establish and periodically review pricing strategies to maintain competitiveness and profitability.
  • Develop and execute marketing strategies to promote products and services through various channels.
  • Conduct financial planning and budgeting, including sales forecasting and cost control.
  • Oversee the recruitment, training, and scheduling of front-of-house and kitchen staff rosters.
  • Ensure that the store and dining areas are clean, functional, and presents an inviting atmosphere for customer.
  • Ensure compliance with occupational health and safety, food safety, and employment laws.
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