Responsibilities:
- Oversees all Back-of-House (BOH) kitchen operations across stores.
- Ensures consistent execution of standards, systems, and processes aligned with brand direction.
- Audits store BOH performance, food quality, manpower efficiency, and compliance, creation of SOP’s.
- Coordinates with Central Kitchen for supply chain, yield, and production alignment.
- Monitors food cost, yield, and efficiency across all stores.
- Analyzes BOH performance data and identifies process improvement opportunities.
- Supports menu development and production efficiency projects.
- Assists Group Head in optimizing cost per store and operational profitability.
- Ensures stores comply with hygiene, safety, and sanitation standards.
- Conducts BOH walkthroughs and operational audits.
- Supports Hygiene Manager in implementing corrective actions.
- Supervises Training and Hygiene Managers; coordinates with Commissary for alignment.
- Monitors manpower deployment, scheduling, and kitchen readiness.
- Reviews BOH KPI reports and ensures store team compliance.
- Performs other tasks as directed by the Group Head, F&B Kitchen Operations.
Qualifications:
- College graduate; 5-7 years in multi-unit BOH operations or area management.
- Must be willing to work onsite in Libis, Quezon City.
