Educational requirements: Diploma or trade qualification
English requirements: Competent English
Requirements for skilled employment experience for years: 3-5 years
Accept remote work: unacceptable
Job description：
Lead, manage, and mentor a team of servers, kitchen staff, and front-of-house employees. Monitor and enhance service quality to guarantee guest satisfaction and loyalty. Create and maintain employee schedules, ensuring proper staffing levels during peak hours. Coordinate with the culinary team to maintain high food quality and presentation standards. Oversee inventory management, ordering supplies, and controlling costs to achieve financial objectives. Uphold health and safety regulations, and ensure all staff members adhere to sanitation guidelines. Develop and implement strategies to increase restaurant revenue and profitability. Address customer concerns and feedback promptly and professionally. Collaborate with the marketing team to execute promotions and special events. Conduct regular staff meetings to communicate updates, gather feedback, and foster a positive work environment.
Requirements:
Extensive knowledge of restaurant operations, including front-of-house, kitchen, and customer service. Strong organisational and multitasking skills in a fast-paced environment. Exceptional communication and interpersonal abilities. Proficient in managing and resolving conflicts with both staff and customers. Familiarity with POS systems, inventory management software, and Microsoft Office Suite. A passion for food, hospitality, and delivering memorable guest experiences. Bachelor's degree in Hospitality Management or a related field (preferred but not required).
