Manager Director

HK$ *****

Diploma of Secondary School

3 to 5 yrs exp

HK work permit required

Long / short work week rotation, Rotating shifts

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Paid overtime

Job Responsibilities

Responsible for the daily opening and closing of the restaurant, including equipment inspection, environmental preparation, and safety confirmation, to ensure smooth operations.
Manage food procurement, receiving and inventory control, execute cost accounting, avoid waste and maintain reasonable inventory levels.
Lead and train service teams, guide work standards, handle customer complaints and emergencies, and enhance overall service satisfaction.
Regularly consolidate operating data and financial statements, analyze business conditions and propose improvement suggestions, and report to senior management.

Work requirements

Age between 35 and 45, with at least three years of on-site restaurant management experience, those with a complete restaurant operations manual are preferred.
Familiar with the front and back of the restaurant operation process, able to effectively integrate human resources and resources, and ensure smooth service.
Have leadership skills, be able to properly assign tasks, motivate team morale, and establish a good work atmosphere.
React quickly, able to calmly respond to sudden events in a high-pressure environment, and have crisis management skills.
Have basic accounting concepts, be able to operate simple financial statements and cost analysis, and attach importance to details and on-site execution.

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