Daily supervision of restaurant and cafeteria operations across all company sites. Establishing standards and ensuring food quality and cleanliness. Following up on the receipt of raw materials and food supplies. Monitoring inventory and daily consumption. Coordinating with concerned departments to secure operational requirements. Minimizing waste and misuse of materials and resources. Organizing work schedules and supervising employees. Ensuring compliance with occupational health and safety standards. Maintaining professional appearance and discipline. Preparing and developing food menus in line with the company’s approved budget, while maintaining quality, variety, and operational cost efficiency.