A food outlet manager's job description includes
overseeing daily operations, managing staff, handling finances, and ensuring customer satisfaction and safety
. Key responsibilities involve managing inventory, training and motivating staff, maintaining high food quality and hygiene standards, and analyzing performance to ensure profitability.
Staff and operations management
- Supervise daily food service operations and ensure service excellence.
- Manage staff, including hiring, training, scheduling, and performance reviews.
- Handle administrative tasks like payroll and attendance records.
- Foster a positive and collaborative team environment.
Financial and inventory management
- Monitor and manage finances, including income, expenses, and budgets.
- Conduct inventory counts and place orders to ensure appropriate stock levels.
- Be responsible for the outlet's overall profitability.
Quality and compliance
- Maintain high standards for food quality, hygiene, health, and safety.
- Ensure compliance with all relevant regulations and operating procedures.
- Manage site and equipment maintenance.
Customer relations
- Ensure customer satisfaction and manage the overall customer experience.
- Address customer concerns and feedback.
- Implement marketing strategies and drive service innovation.
Problem-solving and leadership
- Manage crisis situations effectively.
- Analyze service quality and customer satisfaction to identify areas for improvement.
- Lead teams to implement changes and contribute to business innovation.
- Provide information to higher management for decision-making.
