Responsible for outlet operations, both in the service and kitchen systems.
manage restaurant P&L to optimize man profit , monitor and control operational costs, cost of goods, labor and other controllable expenses.
Ensure maximum customer satisfaction and handle all staffing related matters and issues, eg. appraisal, hiring and promotion etc.
May also be involved in planning market strategies with the relevant parties.
Requirements
- Willing to learn kitchen and able to handle pork products.
-Results and customer-oriented, shared team focus.
-Possess good supervisory skills such as accountabiliy, organizing and planning skills
-Able to control costs & use given resources efficiently and productively.
-Open to changes and ideas.
- Able to train, manage, motivate and inspire your team.
- Good leadership , communication skills and influence.
- Korean Speaker have advantage
