Supervise and provide guidance to restaurant managers and staff within the assigned area.
Oversee day-to-day operations, ensuring compliance with company policies, procedures, and quality standards.
Monitor and manage inventory levels, food cost, and waste reduction strategies.
Ensure adherence to health and safety regulations in all F&B outlets.
Develop and manage budgets for each outlet, with a focus on cost control and revenue generation.
Analyze financial reports, identify areas for improvement, and implement strategies to achieve revenue and profitability targets.
Monitor and control expenses, including labour costs and food costs, to maximize profitability.
Maintain a high standard of customer service and guest satisfaction across all outlets.
Address customer complaints and resolve issues promptly to ensure a positive dining experience.
Train and coach staff on delivering excellent customer service.
Collaborate with chefs and kitchen staff to create and update menus that cater to customer preferences and market trends.
Ensure consistency in food quality, presentation, and portion sizes.
Conduct regular quality audits to maintain high food and beverage standards.
Recruit, train, and develop restaurant managers and staff within the area.
Conduct performance evaluations and provide constructive feedback.
Implement staffing schedules to optimize labour costs while meeting business demands.
Work with the marketing team to develop and execute marketing strategies to attract and retain customers.
Monitor sales trends and identify opportunities for revenue growth.
Implement promotions and loyalty programs as needed.
Prepare regular reports on financial performance, operational efficiency, and customer feedback.
Provide updates to senior management on the area's performance and progress toward goals.

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