Oversee daily restaurant operations, ensuring smooth front- and back-of-house workflow.
Supervise and coordinate with kitchen and service teams to deliver authentic Fujian cuisine and excellent customer experience.
Plan staff schedules, manage attendance, and ensure adequate manpower coverage.
Train and motivate team members on service standards, customer handling, and food knowledge.
Handle customer feedback, resolve service issues, and maintain high levels of satisfaction.
Work closely with kitchen team on menu planning, seasonal specials, and quality control.
Manage inventory, control costs, and monitor wastage to achieve operational efficiency.
Ensure compliance with all hygiene, safety, and licensing regulations.
Prepare operational reports and assist management in meeting sales and profitability targets.
Requirements:
Minimum 10 years of experience in a supervisory or managerial role in a Chinese restaurant, preferably Fujian cuisine.
Experience managing multiple outlets or chain restaurant operations is highly preferred.
Strong leadership, communication, and problem-solving skills.
Ability to manage team and maintain a positive work environment.
* Knowledge of food hygiene, workplace safety, and manpower planning.
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