Fully responsible for the daily operations of the hotpot restaurant, including coordination between the front of house and kitchen.
Develop and implement sales and profit targets to increase revenue and enhance customer satisfaction.
Recruit, train, and manage staff to build an efficient and effective team.
Oversee food safety, hygiene standards, and service quality.
Manage cost control and inventory to ensure fresh ingredients and stable supply.
Handle customer complaints and unexpected incidents, maintaining strong customer relationships.
Participate in marketing and promotional activities to strengthen brand influence.
Requirements
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Diploma or degree in Hospitality/F&B Management or a related field is preferred.
Minimum 3 years of restaurant management experience (hotpot or Chinese cuisine experience preferred).
Strong leadership, communication, and team management skills.
Familiar with food safety and hygiene standards in the F&B industry.
* Able to work under high pressure with strong problem-solving skills.
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