- Job details:

• Plan and organize the restaurant's business operations to achieve revenue and profit targets.
• Monitor and analyze business results, and propose solutions to improve operational efficiency.
• Control operating costs, optimize resources and allocated budget.
• Oversee all operations in the service, kitchen, cashier, and related departments.
• Ensure the quality of food, service, and food safety and hygiene in accordance with regulations.
• Establish and maintain standard operating procedures for the restaurant.
• Handle any issues that arise during operation.
• Schedule work, assign tasks, and monitor work performance.
• Creating a professional work environment and boosting employee morale.
• Ensure customers receive service that meets the restaurant's quality standards.
• Receive and handle customer complaints and feedback in a timely and effective manner.
• Maintain and develop relationships with customers and partners.

Report

• Prepare regular reports on the restaurant's revenue, expenses, personnel, and operational status.
• Report directly to the Board of Directors or Regional Manager as required.

- Job requirements:

• Must have at least 3 years of experience in restaurant management or a related field.
• Proficient in English or Korean.