Oversee full daily restaurant operations and coordinate the front service and kitchen teams to ensure smooth service flow during peak hours.
Build and implement complete restaurant service SOPs, conduct new staff induction and systematic on-the-job training in Mandarin, and establish service standards similar to mature hotpot chain brands.
Prepare staff rosters, manage manpower allocation, and control labour costs.
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Oversee daily food service operations at the assigned site, ensuring high standards of quality, service, and hygiene are consistently met, drawing upon previous hotel F&B management experience.
Manage and lead a team of food service staff, including scheduling, training, performance evaluation, and fostering a positive and productive work environment.
Develop and implement operational procedures and best practices to optimize efficiency, reduce waste, and control costs within the food service unit.
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