• Ensure that each area is meeting the standards for quality, service, and profitability.
• Develop and execute sales and marketing strategies to achieve sales and profitability targets.
• Manage costs effectively.
• Lead and mentor a team of staff.
• Identify areas for improvement and make data- informed decisions to continuously improve the performance of the business.
• Collaborate with chefs, staff, and customers to ensure that each area is operating smoothly and efficiently.
• Oversee the operations of multiple areas, including the central kitchen, delivery, catering, and kiosks.
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