Manage over all store operation

·        Directly reporting to the Operations Manager.·        Ensure business profitability through attaining sales target base on the operating budget, monitoring food costs, labor cost, other controllable, fix expenses and monitoring profit and loss statement.·        Ensure that the outlet operates effectively and efficiently. Ensuring the high quality and consistency of products, customers' satisfaction and expectation has been met, strict adherence to operation's manual and standards. Decision making and administrative duties. ·        Monitor and check stock level inventories; Ordering stocks to the suppliers; Perform daily checklist; Maintain safe, secure and healthy environment by establishing, following and enforcing sanitation standards and strict implementation of basic food safety and food hygiene.·        Do refreshment training, train, coach and motivate team members, employs best practices and make sure all team members do the same. Follow up side duties, opening and closing procedures and responsibilities. Work with the team to achieve Company's KPI's. Proper communication, endorsement with the Head Chef and Senior Barista.·        Coordinate and maintain good working relation with suppliers, contractors, inspectors, service providers and employees from other departments.·        Ensure all rules, regulations and law of the country and enhanced and followed. Ensure all company assets are protected.

• Directly reporting to the Operations Manager.• Responsible on overall effectiveness and efficiency of store operation.• Responsible on the following: Over all Store Performance; Daily Sales Reports; Daily Sales Deposits; Discount Report; Petty Cash Report; Suppliers Invoice Report, Credit Out Report; Complimentary Report; Daily Managers Walk Thru;  Daily Operation Checklist; Process Maintenance Permit from Major to Minor Works; Cash Spot Check on cashiers, Food Safety Audit;  Staff Scheduling; Freezer/Chiller Checking; Daily staff briefing;  left over/waste inputting; Production Planning and transfer Items inputting.• Responsible on Quarterly Audit of Ben’s Cookies United Kingdom, Ben’s Cookies U.A.E Audit and Dubai Municipality Audit as a Person in Charge in  implementing Food Safety Standards, Protocol and International Food Code.• Weekly Stocks Projection according to average product movement; Weekly Warehouse Ordering of all dough flavors and paper/ packaging; Weekly Supplier Ordering from Food; Beverage; Cleaning Chemicals and Office Supplies; Stock Transfer Report.• Daily, Weekly and monthly inventory of stocks and company assets.• Monitor Item Movement, Consumption and Variance Report.• Implement strict compliance on Standard Operating Procedure• Monthly submission of employees’ attendance sheet, performance appraisal and performance improvement plan.• Monitoring Sales, Operation Cost, Manpower Cost, Food Cost and Customer Satisfaction.

·        Directly Reporting to the Business Owner·        Submit Daily, Weekly and Monthly Business Progress Reports, Records and Documentation from all areas of the business.·        Make Business Decision and Business Management·        Arrange Finance, Hire Staff, Review Sales, Develop Marketing Strategies, Oversee Daily Activities and identifying Business Opportunities. Also Monitoring the Operation Costs, Production Guideline, Product Movement, Product Quality and Food Safety Procedure.

·        Directly reporting to the Operations Manager·        Daily Administrative Task in coordination with all departments.·        Oversee the Restaurant Operations from Quality, Service, Cleanliness and Hospitality, People Development, Sales, Marketing and Profitability targets.·        Also Ensures Restaurant Staffs follow SOPs, Proper Security and Safety Procedure.·        Manage the following: Building, Equipment and Facilities; Stocks and Inventory; Cost Management; Restaurant Staff Training; Manpower Recruitment and Scheduling.

·        Directly Reporting to the Operations Manager.·        Daily Administrative Task in coordination with all departments.·        Monitor Monthly Sales Target, Operating budget, Profit & Loss Report and Cash Flow. As well as the Restaurant needs, usage, cost and expenses from equipment repairs and maintenance, labor cost, Rental, utilities, petty cash, food cost and guests overall dining experience.

● Directly Reporting to the General Manager● Attained Above Average Sales Quota for the month of October 2007, Php 1.2 Million Hewlett Packard October Fest, 1000 persons) and Produce Monthly functions for the restaurant.● Introduce, Market the Restaurant to new possible clients. Conducts Events Planning.