Operation Manager

Key responsibilities for Operation Manager:

1. Overseeing Daily Operations: Ensuring the efficient day-to-day functioning of the shop, including managing staff, inventory, and customer service.

2. Managing Inventory: Monitoring and maintaining inventory levels to prevent stockouts or wastage, while also ensuring all products are fresh and in good quality.

3. Staff Management: Recruiting, training, and supervising staff to provide excellent customer service and maintain a positive work environment.

4. Quality Control: Upholding high standards of quality in food preparation, presentation, and service to meet customer expectations and health regulations.

5. Budgeting and Cost Control: Managing finances effectively, controlling costs, and maximizing revenue to ensure profitability.

6. Customer Relations: Building and maintaining positive relationships with customers to encourage loyalty and enhance the overall dining experience.

7. Health and Safety Compliance: Ensuring all health and safety regulations are followed to create a safe environment for both staff and customers.

8. Marketing and Promotions: Developing and implementing marketing strategies to attract more customers and increase sales.