Manager of restaurant operations

Restaurant’s daily operations, personal management and business performance.
-Ensuring the smoothness of the operational activities
-Customer experience development and quality control
-Budgeting, reporting and cost monitoring
-Personal training and motivation
-Purchase materials and ingredients also negotiate with the suppliers
-Cooperate with master chef to improve the food quality and develop the new trends menu
-Support marketing and sales
Position requirements:
-5+ years working experience in Management of catering or food industry
– Certificate of vocational skill in catering services
– Familiar with Asian food culture, proficient in Chinese or Japanese and Korean cuisine
– Fluent in Chinese

Tagged as: Entrepreneurship, Hotel, catering & tourism industry