OPERATION MANAGER
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- kitchen operations, including food production, inventory management, and supplier relations.
- Implement standard operating procedures to enhance efficiency and productivity.
- Monitor food quality, presentation, and safety standards.
- Train, manage, and develop staff to maintain high service levels.
- Collaborate with chefs to create and improve menu offerings.
- Analyze operational performance and identify areas for improvement.
- Manage budgets, control costs, and optimize resource allocation.
- Ensure compliance with health regulations and safety standards.