Restaurant manager
2 weeks ago
Job Responsibilities:
- Responsible for developing the annual and monthly business budget for the hotpot restaurant, analyzing and reporting the operational performance on a yearly and monthly basis.
- Promote restaurant sales, develop promotional plans based on market conditions and seasonal needs.
- Responsible for establishing service standards and operating procedures. Monitor the performance of management staff and the service attitude of service personnel, ensuring adherence to service procedures, rules, and regulations. Correct and handle issues promptly when identified.
- Control the usage standards, specifications, and requirements for food and decorations, accurately monitor the gross profit margin, and perform cost calculations. Strengthen the management of food ingredients and materials, reduce expenses, and increase profits.
- Be familiar with and understand the employees' mental state, work performance, and professional level. Focus on training, assessing, and selecting talent. Motivate employees by organizing team activities to boost their work enthusiasm.
- Oversee the maintenance and upkeep of facilities and equipment, strengthen daily management, and prevent accidents.
- Ensure proper hygiene and safety measures are in place. Organize evaluations in areas such as personal hygiene, environment, and operation. Implement food safety standards and regularly conduct security and fire safety education to ensure the safety of the hotpot restaurant, kitchen, and storerooms.
- Handle coordination with government departments and business management functions in the region.
- Responsible for checking and approving the materials and supplies used by the department.
- Handle daily tasks and complete any other work assigned by senior leadership.
Job Requirements:
- Work Experience: Over three years of experience as a restaurant manager, with experience in restaurant training.
- Skills and Qualities: Strong leadership and communication skills, proficient in team management, customer management, product management, display management, and logistics distribution. Familiar with creating and executing restaurant processes. Ability to lead and deploy tasks, with knowledge of chain restaurant operations, team building, and training. Ability to quickly address various emergency situations and handle guest complaints.
Fire Safety
Leadership
Ingredients
Food Safety
Assessing
Restaurants
Food Quality
Product Management
Team Management
Customer Management
Communication Skills
Team Building
Training Skills
Scheduling
Food Service
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