1. Customer service quality assurance:
- Control all customer service activities in the restaurant.
- Supervising, reminding and guiding the staff to perform the work.
- Directly handle customer complaints and inquiries.
2. Food quality assurance:
- Control food and beverage processing activities
- Control the quality of food and drinks upon delivery.
- Collaborate with related departments in building and improving the restaurant's menu
3. Personnel management and quality assurance:
- Assign tasks to individuals and departments in the restaurant.
- Actively organize professional guidance and training for employees
- Mobilize, arrange, schedule work for restaurant staff

4. Financial management:
- Directly monitor and control sales revenue, daily TIP money.
-Manage and track the issuance and cancellation of sales invoices daily.
-Manage and monitor the implementation of promotional policies for customers of cashiers.
5. Management of goods and assets:
6. Administration of work:
7. Perform other tasks assigned by superiors: