RESTAURANT MANAGER

Job Summary

Lead daily restaurant operations to drive team performance, customer satisfaction, and financial results. Manage staff, inventory, and compliance while optimizing food quality and promotional efforts to enhance brand reputation and profitability.

Responsibilities

• Manage daily restaurant operations by scheduling staff, controlling inventory, and coordinating supply chain activities to ensure efficient workflow
• Recruit, train, and motivate employees to build a positive work environment that improves team cohesion and service quality
• Resolve customer complaints and collect feedback to improve customer satisfaction and enhance the restaurant’s reputation
• Monitor sales performance, control costs, and analyze profits to create and execute effective budget plans
• Supervise food quality and safety standards and assist in menu optimization to uphold high culinary standards
• Develop and implement promotional strategies to increase brand awareness and attract customer traffic
• Ensure compliance with all applicable laws, regulations, and industry standards to maintain operational integrity

Preferred competencies and qualifications

• Management experience of at least 4 years in the restaurant industry with knowledge of Chinese cuisine characteristics and operational processes
• Strong leadership and teamwork skills demonstrated by managing restaurant teams effectively
• Effective communication skills paired with customer service awareness
• Proficiency in financial budgeting and cost control
• Ability to adapt and maintain high efficiency in a fast-paced environment
• Educational background in restaurant or hotel management is advantageous but not required