Restaurant Manager

**Key Responsibilities:** **1. Operations Management** * Oversee daily restaurant operations (dining area, kitchen coordination, service flow) * Ensure smooth service during peak hours * Maintain cleanliness, hygiene, and food safety standards **2. Staff Management** * Recruit, train, and supervise staff (servers, kitchen team, cashiers) * Prepare staff schedules and manage attendance * Monitor staff performance and provide coaching **3. Customer Service** * Ensure high-quality customer experience * Handle customer complaints professionally and efficiently * Build customer loyalty and maintain service standards **4. Sales & Business Performance** * Achieve monthly revenue and profit targets * Monitor daily sales and control costs (food, labor, wastage) * Plan promotions and marketing activities (e.g., special hotpot sets, seasonal offers) **5. Inventory & Procurement** * Manage stock levels of ingredients (meat, vegetables, sauces, etc.) * Coordinate with suppliers and ensure quality of raw materials * Reduce wastage and control inventory costs **6. Compliance & Safety** * Ensure compliance with local health and safety regulations * Maintain food safety and hygiene standards * Handle licensing and inspection requirements **7. Financial Management** * Handle cash flow, daily closing, and reports * Control operational expenses and improve profitability * Prepare weekly/monthly performance reports **Requirements:** * Proven experience as a Restaurant Manager (hotpot or Asian cuisine preferred) * Strong leadership and team management skills * Chinese and English speaking is a must * Good understanding of food safety and restaurant operations * Ability to work under pressure in a fast-paced environment * Strong communication and problem-solving skills * Basic financial and inventory management knowledge Job Type: Full-time Work Location: In person