RESTAURANT MANAGER

1. C hinese Restaurant Operations Management • Oversee daily restaurant operations, ensuring smooth coordination between front-of-house and kitchen teams. • Manage scheduling, supply chain, and workflow to maintain service quality. 2. Staff Management & Training • Recruit, train, and supervise staff to improve efficiency and service standards. • Develop employee performance plans and foster a positive work environment. 3. Customer Relationship Management • Handle customer complaints and feedback to enhance satisfaction and loyalty. • Implement initiatives to improve guest experience and encourage repeat business. 4. Financial & Cost Control • Manage restaurant budgets, monitor revenue and expenses, and control costs. • Prepare financial reports and recommend strategies for profitability. 5. Marketing & Promotion • Develop and execute marketing strategies to increase restaurant visibility and customer traffic. • Collaborate with partners and platforms to promote seasonal offers and events.