Restaurant Manager

About This Role

Key Responsibilities:

1. Operations Management

• Oversee daily restaurant operations (dining area, kitchen coordination, service flow)
• Ensure smooth service during peak hours
• Maintain cleanliness, hygiene, and food safety standards

2. Staff Management

• Recruit, train, and supervise staff (servers, kitchen team, cashiers)
• Prepare staff schedules and manage attendance
• Monitor staff performance and provide coaching

3. Customer Service

• Ensure high-quality customer experience
• Handle customer complaints professionally and efficiently
• Build customer loyalty and maintain service standards

4. Sales & Business Performance

• Achieve monthly revenue and profit targets
• Monitor daily sales and control costs (food, labor, wastage)
• Plan promotions and marketing activities (e.g., special hotpot sets, seasonal offers)

5. Inventory & Procurement

• Manage stock levels of ingredients (meat, vegetables, sauces, etc.)
• Coordinate with suppliers and ensure quality of raw materials
• Reduce wastage and control inventory costs

6. Compliance & Safety

• Ensure compliance with local health and safety regulations
• Maintain food safety and hygiene standards
• Handle licensing and inspection requirements

7. Financial Management

• Handle cash flow, daily closing, and reports
• Control operational expenses and improve profitability
• Prepare weekly/monthly performance reports

Requirements:

• Proven experience as a Restaurant Manager (hotpot or Asian cuisine preferred)
• Strong leadership and team management skills
• Chinese and English speaking is a must
• Good understanding of food safety and restaurant operations
• Ability to work under pressure in a fast-paced environment
• Strong communication and problem-solving skills
• Basic financial and inventory management knowledge

Job Type: Full-time

Work Location: In person