- Manage all restaurant operations.
– Advise on the situation of personnel, quality of personnel and the suitability of personnel for the restaurant in charge.
- Build daily, weekly and monthly work checklist for the positions in charge.
- Develop and contribute to building appropriate service standards for the restaurant.
- Guide and support employees to fulfill their obligations and responsibilities.
- Ensuring service quality according to service standards.
– Schedule work, schedule holidays, leave, make up for employees, and evaluate the level of work completion.
- Handle arising problems to ensure customer satisfaction with the restaurant.
- Manage, preserve and use the restaurant's assets for the right purposes.
– Regularly check the hygiene and damage at the part to take measures to solve when necessary.
– Build team spirit, unite to maintain close relationships among colleagues.
- Perform other duties as directed by superiors.