This role requires strong operational leadership, cost control expertise, and the ability to manage large teams in a fast-paced environment.
Key Responsibilities - Monitor and control food costs through analysis, planning, and cost-reduction strategies.
- Conduct product studies and evaluate menu performance.
- Manage and supervise a team of 100 employees.
- Use software systems to track top-selling products and identify low-performing items for removal or improvement.
- Implement practical methods to reduce food and operational costs.
- Organize staff schedules and ensure effective time management.
- Apply AI tools and digital systems to improve operations where applicable.
- Ensure compliance with food safety standards and maintain required health certifications.
Requirements - Minimum 5 years of experience in food operations, cost control, or a related field.
- Proven experience in pr...