Operations Manager

Oversee daily restaurant operations and ensure that established operating procedures are followed.

Monitor food preparation standards, portion consistency, and presentation quality.

Manage ingredient receiving, inventory records, stock rotation, and wastage control.

Ensure compliance with food safety, hygiene, sanitation, and premises cleanliness requirements.

Coordinate kitchen and service staff to improve workflow and operational efficiency.

Review operational issues and implement improvements to reduce delays, errors, and unnecessary costs.

Monitor daily opening and closing procedures, equipment readiness, and general premises maintenance.

Under MCP grant 40 years old and above

Salary - $3100