Lead and manage the Central Cafeteria and Mass management at Sukkur IBABuild and maintain a positive reputation for the company among university stakeholders, corporate sectors, students, and the communityDevelop strong relationships with the university to acquire the best resources from students for the companyEstablish business plans and strategies, regularly visit IBA students, faculty members, departments, and staff to foster strong business associationsCreate and implement promotional activities to attract university stakeholders, monitor competitor sales and promotional activities to stay updated on market trends, Develop and enforce food quality standards and recipesAddress complaints raised by customers and take appropriate action to resolve them in coordination with the team, including chefs, kitchen staff, assistant manager, operations manager, and floor managerMaintain operational excellence by collaborating with the operations managerControl (COGS) and other expenses to maximize resultsMonitor competitor prices and strategiesReview financial statements and implement corrective measures when necessaryOversee all financial activities and ensure proper managementRecruit and hire a professional team for the kitchen, service area, and operational services, adhering to company SOPs and requirementsMonitor training and engagement activities, discipline, decorum, salary disbursement, cash management, and other expensesConduct daily meetings with team leaders to ensure smooth operations, excellent service, and revenue growthEvaluate and assess the performance of the operations manager, accountant, store in-charge, assistant manager, floor managers, floor supervisors, cashiers, service staff, head chef, joiner chefs, kitchen staff and sweepersTake disciplinary action against unsatisfactory performance, policy violations, and other issuesConduct surprise market visits to stay informed about market rates. Maintain relationships with vendors

Participation, and preparation of annual budgets with the Area Manager. As required must be able to complete a break-even analysis, Give supervision and direction to the Assistant and /or Shift Managers for LSM implementation at the restaurant level.Ensure Operations execution meets Company standards and customer expectations, Ensure security of Company assets direct management through effective controls and audits, Manages manpower needs through effective planning for Quantity, Quality and development of manpower. A monthly focus for team member development is to be planned on a monthly basis. Turnover targets to be achieved,Evaluate Assistant/Shift managers performance and develops action plans to improve performance. Incorporate Operational Focus Points together with Corporate Core Values a We Care approach.Motivate Assistant/Shift Managers and team members through recognition of their performance. This should be demonstrated through formal and informal processes, effectively communicates with Support Services Department to achieve maximum support

Monitored food preparation and presentation to enforce adherence to portion sizes and quality standards.Maintained food and equipment inventories to support business demand.Investigated and resolved complaints regarding food quality and service.Scheduled staff hours and allocated resources to maximize team member performance.Cooked food by tasting and smelling it to ensure palatability and flavor conformity.