- Recruiting, interviewing and training staff to follow restaurant procedures
- Maintaining safety and food quality standards
- Keeping customers happy, getting their feedback on the experience and handling complaints
- Organizing schedules, keeping track of employees’ hours and recording payroll data
- Ordering food, linens, gloves and other supplies while staying within budget limitations
- Supervising daily shift operations, including front- and back-of-house restaurant operations
- Controlling operational costs and identifying ways to cut waste
- Appraising staff performance and disciplining or retraining employees to correct poor performance
- Minimum 3 years of experience working in korean restaurant
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