RESTAURANT MANAGER

1. C hinese Restaurant Operations Management

• Oversee daily restaurant operations, ensuring smooth coordination between front-of-house and kitchen teams.

• Manage scheduling, supply chain, and workflow to maintain service quality.

2. Staff Management & Training

• Recruit, train, and supervise staff to improve efficiency and service standards.

• Develop employee performance plans and foster a positive work environment.

3. Customer Relationship Management

• Handle customer complaints and feedback to enhance satisfaction and loyalty.

• Implement initiatives to improve guest experience and encourage repeat business.

4. Financial & Cost Control

• Manage restaurant budgets, monitor revenue and expenses, and control costs.

• Prepare financial reports and recommend strategies for profitability.

5. Marketing & Promotion

• Develop and execute marketing strategies to increase restaurant visibility and customer traffic.

• Collaborate with partners and platforms to promote seasonal offers and events.