Vacancy Description
Roles & Responsibilities Operational & Service Management
- Oversee daily food service operations, ensuring smooth workflow and timely service.
- Develop and enforce standard operating procedures (SOPs) for kitchen and service areas.
- Ensure food quality, presentation, and portion control meet company and regulatory standards.
- Monitor and maintain food safety, sanitation, and hygiene compliance (HACCP, FDA, local health codes).
- Manage food preparation and service to optimize speed and efficiency.
- Hire, train, and supervise kitchen and front‑of‑house staff.
- Schedule and assign shifts to ensure adequate coverage during peak hours.
- Conduct performance evaluations and provide ongoing coaching and feedback.
- Foster a positive work environment that promotes teamwork and efficiency.
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