Managing Director

Responsibilities

• Lead and oversee all kitchen operations, including food production, hygiene compliance, workflow planning, and quality assurance
• Develop and execute menu engineering, new product development, seasonal dishes, and brand-oriented culinary concepts
• Manage the team through recruitment, training, performance assessment, and manpower allocation
• Establish procurement procedures, monitor food costs, manage supplier relationships, and optimize inventory usage
• Implement standard operating procedures (SOPs) to ensure food safety, kitchen efficiency, and service consistency
• Drive the overall business vision and strategic direction as Managing Director, setting growth objectives and long-term goals
• Lead financial planning, budgeting, and profitability management to ensure sustainable business performance
• Build and maintain key stakeholder relationships, including investors, partners, and regulatory bodies
• Oversee marketing, sales, and business development initiatives to expand market presence and enhance customer experience
• Ensure compliance with legal, health, safety, and employment regulations
• Foster a positive organizational culture and operational excellence across all departments
• Coordinate smooth integration between kitchen and front-of-house operations
• Play a key role in long-term brand development, market positioning, and future menu expansion for additional outlets