1. Ensure efficient operation: Responsible for the smooth daily operation of the restaurant, including staff scheduling, material supply, equipment maintenance and environmental sanitation.
2. Manage the team: Recruit, train, motivate and lead employees (front and back kitchen), create a positive working atmosphere, and solve personnel problems.
3. Improve customer experience: Supervise service quality, handle customer opinions and complaints, ensure customer satisfaction and establish a good reputation.
4. Control costs and profits: Manage costs such as ingredients and manpower, monitor budgets, execute cashier processes, and strive to achieve sales and profit targets.
5. Maintain safety and compliance: Strictly implement food safety, hygiene regulations, fire safety and other relevant laws and regulations.
6. Communication and coordination: Serve as a bridge for communication between internal teams (front and back) and external (customers, headquarters, suppliers).
Job Type: Full-time
Education:
- SMP (Preferred)
Experience:
- Restaurant Management: 2 years (Required)
Language:
- Mandarin (Required)