Restaurant Manager

Description

This position involves overseeing the daily operations of a restaurant, focusing on maintaining high standards of service, managing staff, and ensuring profitability. You'll be responsible for creating a positive customer experience and ensuring efficient kitchen and service operations.

Responsibilities and Duties

- Operational Management: - Supervise daily shift operations, ensuring smooth and efficient service. - Coordinate daily front-of-house and back-of-house activities. - Control operational costs and identify ways to minimize waste. - Ensure all end-of-day cash transactions are completed accurately. - Organize staff schedules. - Order food, linens, gloves, and other supplies within budget limitations. - Staff Management and Development: - Ensure incoming staff comply with company policies. - Train staff to follow restaurant procedures. - Appraise staff performance and provide feedback. - Record payroll data. - Customer Service and Satisfaction: - Provide excellent customer service and handle complaints effectively. - Interact with guests to gather feedback on product quality and service levels. - Compliance and Standards: - Maintain safety and food quality standards.

Qualifications and Requirements

- Skills and Abilities: - Proficiency in reading and writing both Chinese and English. - Strong customer service and problem-solving skills. - Ability to manage and motivate staff. - Financial awareness and ability to control costs. - Strong organizational and time-management skills. - Ability to work long hours. - Work Requirements: - Ability to work long hours, typically from 9 am to 9 pm (including rest time). - Availability to work 6 days a week, or 1.5 days a week based on the offered salary. - Availability to work without weekend shifts.

Working Condition

Salary

Basic Salary 3700