To ensure his/ her team follow SOP’s described by the company and make products using standard company standards,
Need to be trained / certified on all stations.
To Ensure that all ingredient / item received and stored as per standard guidelines and right temperature in cooler / freezer,
Ensuring that his / her team is focused on wastage control activities,
PRP to followed, by following store projection chart,
Understanding of P&L and drive focus on : COGS, COL & COSV,
Operating restaurant successfully in the absence of Restaurant Manager.