Job Description

Job Responsibilities

Responsible for the operation and management of the restaurant, supervise daily operational work, and manage restaurant revenue and costs; Responsible for setting sales policies and marketing activities of the restaurant, assist in market expansion, and complete the company's predetermined sales targets; Develop dining environment and service standards for the restaurant, establish flexible discount policies, and ensure high-quality customer service; Organize themed activities for new restaurant products and introduce new products to achieve the purpose of enhancing catering marketing; Responsible for improving the restaurant's operating environment, enhancing catering service levels, and proposing improvement suggestions; Organize daily inspections of the restaurant and answer consultation questions from the restaurant; Responsible for the management of restaurant staff?Assist in the training and assessment of restaurant staff to ensure efficient restaurant management;
Submit various reports regularly according to company requirements and improve restaurant management work.

Job Requirements

Bachelor's degree or above, with priority given to majors such as Catering Management, Marketing, and Management; At least 3 years of experience in cooking, catering, or related fields, with good time management skills and strong sense of responsibility; Rich experience in catering industry management, possessing theoretical knowledge and management experience, with good communication skills; Solid marketing knowledge and skills, able to implement marketing strategies in the market environment; Familiar with laws and regulations related to catering operation management and marketing activities, with a good understanding of existing technologies; * Good professional ethics, able to effectively complete the company's predetermined goals and tasks.