RESPONSIBILITIES

1. Job Purpose:

• Manage and operate all restaurant operations of the Company in terms of assets, human resources, costs and all other activities to maintain the sustainable development of the Restaurant.

2. Job responsibilities:

• Develop plans and organize implementation according to assigned sales and profit targets.
• Develop a system of restaurant regulations and rules; discuss job descriptions and professional instructions applicable to job positions in the restaurant.
• Coordinate with relevant departments to develop a set of standards for evaluating the quality of food, drinks, service procedures, hygiene… in the restaurant.
• Organize the implementation of issued regulations, rules, procedures and professional instructions.
• Monitor the implementation of procedures, organize improvements to procedures to improve the business performance of the restaurant.
• Coordinate with relevant departments to develop and implement marketing and communication plans for the restaurant. Deploy and supervise the implementation of promotional programs, incentives and the use of the restaurant’s brand identity system.
• Represent the restaurant in resolving all relationships with state agencies, organizations… related to the Department of External Affairs.
• Represent the restaurant in handling incidents arising with customers when subordinates cannot resolve them. Directly meet and visit VIP customers and loyal customers who dine at the restaurant to collect information about service quality.
• Coordinate with relevant departments to organize the collection of customer feedback information, synthesize the results to propose appropriate policy changes.
• Actively seek customer sources for the restaurant.
• Regularly monitor the purchase of goods, ensure minimum inventory levels for the restaurant, and adjust usage levels accordingly. Responsible for the renovation and addition of equipment, machinery, furniture, tools, etc. to serve the restaurant’s business operations.
• Control the periodic maintenance and repair of machinery and equipment in the restaurant and organize repairs when damage occurs.
• Receive daily revenue reports from departments and monitor and supervise those reports.
• Periodically coordinate with relevant departments to conduct statistics, prepare financial reports for the restaurant and submit to superiors.
• Organize recruitment, supervise the training of new employees, improve professional skills for potential employees, assign work, and evaluate work results periodically.
• Coordinate with the head chef to create new menus, design menus according to themes and holidays during the year to meet the needs of diners.
• Periodically organize meetings with restaurant staff to implement business activities or solve restaurant problems. Regularly reflect and exchange information between departments to improve and enhance customer service quality.
• Ensure security and safety issues in the restaurant.
• Make reports to superiors according to regulations.

REQUIREMENTS

1. Education:

• College degree or higher in the following majors: Business Administration, Restaurant – Hotel…

2. Knowledge:

• Knowledge and understanding of Chinese cuisine.

3. Skills:

• Management skills
• Good career orientation and direction.
• Ability to make decisions and solve problems independently.
• Serious demeanor, respect for discipline, standard appearance.
• Persuasive communication skills, presentation skills.
• Conflict handling skills.
• Proficient in office computer.
• Good communication skills in English or Chinese.

4. Experience:

• At least 03 years of experience in the position of Manager at a Chinese restaurant.