Key Responsibilities:

Operations Management:

Supervise and coordinate designated FB outlets.Ensure smooth service delivery, maintaining high standards of food quality, presentation, and hygiene.Monitor inventory levels and manage supply orders.

Staff Supervision Training:

Recruit, train, and supervise FB associates. Schedule shifts and manage staff performance.Conduct regular meetings and training sessions to improve service standards.

Customer Service Satisfaction:

Address customer complaints and feedback promptly.Ensure a welcoming atmosphere and excellent guest experience.Implement strategies to enhance customer loyalty and repeat business.

Marketing Collaboration:

Work closely with the marketing department to develop and execute promotional campaigns for FB outlets.Collaborate on social media strategies, content creation, and influencer partnerships to increase visibility.Coordinate with marketing to ensure alignment with brand standards and guest expectations.

Market Intelligence:

Conduct regular market research to stay updated on industry trends, competitor offerings, and customer preferences.Analyze market data to identify new opportunities for growth and innovation.Use market insights to adapt menus, promotional strategies, and pricing to maintain competitiveness.

Financial Management:

Develop budgets and control costs. Analyze sales reports and implement strategies to maximize profitability.Set pricing strategies and promotional offers.

Compliance Safety:

Ensure compliance with health, safety, and sanitation regulations (e.g., HACCP, local food safety laws).Conduct regular inspections of FB outlets for cleanliness and safety.

Menu Planning Vendor Relations:

Collaborate with chefs to design menus based on market trends and customer preferences.Negotiate with suppliers for quality ingredients at competitive prices.

Key Responsibilities:

Operations Management:

Supervise and coordinate designated FB outlets.Ensure smooth service delivery, maintaining high standards of food quality, presentation, and hygiene.Monitor inventory levels and manage supply orders.

Staff Supervision Training:

Recruit, train, and supervise FB associates. Schedule shifts and manage staff performance.Conduct regular meetings and training sessions to improve service standards.

Customer Service Satisfaction:

Address customer complaints and feedback promptly.Ensure a welcoming atmosphere and excellent guest experience.Implement strategies to enhance customer loyalty and repeat business.

Marketing Collaboration:

Work closely with the marketing department to develop and execute promotional campaigns for FB outlets.Collaborate on social media strategies, content creation, and influencer partnerships to increase visibility.Coordinate with marketing to ensure alignment with brand standards and guest expectations.

Market Intelligence:

Conduct regular market research to stay updated on industry trends, competitor offerings, and customer preferences.Analyze market data to identify new opportunities for growth and innovation.Use market insights to adapt menus, promotional strategies, and pricing to maintain competitiveness.

Financial Management:

Develop budgets and control costs. Analyze sales reports and implement strategies to maximize profitability.Set pricing strategies and promotional offers.

Compliance Safety:

Ensure compliance with health, safety, and sanitation regulations (e.g., HACCP, local food safety laws).Conduct regular inspections of FB outlets for cleanliness and safety.

Menu Planning Vendor Relations:

Collaborate with chefs to design menus based on market trends and customer preferences.Negotiate with suppliers for quality ingredients at competitive prices.

Qualifications Skills:

Education:Degree in Hospitality Management, Business Administration, or related field (preferred).

Experience:3-5 years in FB management (restaurants, hotels, or catering).

Skills:

Strong leadership and team management.Excellent communication and customer service.Financial acumen (budgeting, cost control).Knowledge of POS systems and inventory software.Problem-solving and decision-making abilities.

Work Environment:

Fast-paced, often requiring long hours, weekends, and holidays.Interaction with staff, customers, and vendors.

Qualifications Skills:

Education:Degree in Hospitality Management, Business Administration, or related field (preferred).

Experience:3-5 years in FB management (restaurants, hotels, or catering).

Skills:

Strong leadership and team management.Excellent communication and customer service.Financial acumen (budgeting, cost control).Knowledge of POS systems and inventory software.Problem-solving and decision-making abilities.

Work Environment:

Fast-paced, often requiring long hours, weekends, and holidays.Interaction with staff, customers, and vendors.