Job Description

1. Operational Excellence

• Shift Management: Oversee daily opening/closing procedures and ensure the restaurant is floor-ready at all times.
• Workflow Coordination: Act as the primary link between the kitchen and the dining room to maintain a smooth flow of service.
• Compliance: Enforce strict adherence to health, safety, and sanitation regulations (e.g., HACCP and local food safety standards).
• Facilities: Monitor equipment maintenance (e.g., POS system updates and food delivery price updates), and ensure the physical ambiance meets brand standards (e.g., lighting, tables, and chairs).

1. Financial & Resource Management

• Profitability: Monitor Cost of Goods Sold (COGS) and labor costs to meet or exceed budget targets.
• Inventory Control: Manage stock levels, negotiate with vendors, and implement waste-reduction strategies.
• Reporting: Generate daily and weekly reports on sales, labor, and operational expenses for ownership.

1. Team Leadership

• Recruitment & Training: Hire, onboard, and continuously coach staff to deliver exceptional service.
• Scheduling: Create efficient staff rosters that balance labor costs with peak service demands.
• Performance: Conduct regular performance reviews and manage conflict resolution professionally.

1. Guest Experience & Marketing

• Customer Relations: Handle guest feedback and complaints with a "service-first" mindset.
• Digital Reputation: Monitor and respond to online reviews (Google, social media) to protect the restaurant's image.
• Promotions: Execute local marketing initiatives and special events to drive repeat business.

Job Requirements

Required Skills & Qualifications

• Experience: 4-5+ years in restaurant management or a similar hospitality leadership role.
• Tech Savvy: Proficiency with modern POS systems, inventory management software, and scheduling apps.
• Soft Skills: High emotional intelligence, the ability to remain calm under high pressure, and excellent verbal communication.
• Financial Literacy: Solid understanding of P&L statements, budgeting, and menu engineering.
• Language: MANDARIN speaker as the chef and owner are mandarin speaker

Skills