Identify and delegate responsibilities to Operation Manager and staff to ensure objectives are met and excellent service is consistently achieved.
Implement restaurant policies and procedures by developing plans and instructing staff.
Provide direction to Operation Manager, and staff to achieve restaurant goals.
Assist to Operation Manager and staff to identify any problems, concerns, and opportunities for improvement.
Provide coaching and feedback to Operation Manager and staff and assess performance on and ongoing basis.
Create a positive guest experience by delivering a high level of service and ensuring all staff engage guests to understand their needs and exceed expectations.
Manage the restaurant to meet or exceed standards in food quality, safety, and cleanliness.
Consistently monitor product and labor costs to remain within goals.
Solicit customer’s feedback to understand the needs and wants of customers.
Train and coach staff on customer’s services principles and practices.
Assist in new menu implementation.
Develop and implement creative solutions to areas of improvement.
Assist in conducting staff and daily pre-shift meetings.
Assist in any areas of the restaurant when staffing constraints require.
Identify employee weaknesses and retrain as necessary.
|- Good command of using Chinese and English
- Experienced of working in field of F&B
- patient and good leadership