Oversee all day‑to‑day business operations across the stall/restaurant. Ensure consistent quality and presentation of Teochew noodle dishes and other menu items.
Recruit, train, schedule, and manage service crew, kitchen helpers, and front‑of‑house staff.
Monitor and manage inventory of raw ingredients. Track stock levels and minimize food wastage through good planning and forecasting.
Engage with customers professionally ensure high satisfaction and handle feedback/complaints gracefully.
Maintain high standards of food safety, hygiene, and cleanliness as per Singapore regulations (NEA & food hygiene standards).
Prepare regular operational and performance reports for the owner/senior management. Maintain all required documents and certifications.
