주요업무내용
- Staff management: Participate in building a suitable human resource structure for the restaurant; Proposing recruitment of personnel positions for the restaurant; Participate in the selection and training of new employees, schedule work, mobilize personnel, evaluate the results of probationary training, ensure orderliness and awareness of employees.
- Management of goods and assets: Track equipment, tools, etc. in the assigned management area; Control stock levels and orders of the parts in the restaurant.
- Management of service standards: Organize a monitoring mechanism and directly supervise the implementation of the restaurant's guidelines and standards; Proposing to improve restaurant operations; Maintain and control food quality, hygiene and safety standards.
- Manage and control the daily cost and sales revenue of the restaurant.
- Resolve customer problems and complaints.
- Prepare work reports at the request of superiors.
- Some other tasks assigned by superiors.