[Job Responsibilities]

1. Coordinate the daily operation and management of the restaurant to ensure service quality and customer satisfaction

2. Develop operational standard processes and monitor the implementation of front-of-house and kitchen departments

3. Analyze business data, set performance targets and improvement plans

4. Manage the floor service team, improve service quality and customer experience

7. Design human resources allocation, optimize shift scheduling and control labor costs

8. Supervise the hotel's environmental hygiene and facilities maintenance to ensure compliance with business standards

9. Report operating performance to management, and propose business development suggestions

[Job Requirements]

1. Hold a bachelor's degree or above in hotel management, culinary management or business administration

2. Have 5 years or above of restaurant operations and management experience, with a preference for Chinese-style restaurants or hotel Chinese restaurants

3. Familiar with the operations and service standards of the food and beverage industry

4. Have excellent team management and leadership skills

5. Have good customer service awareness and complaint handling skills

6. Familiar with food safety, labor regulations, etc., related to the catering industry

7. Have data analysis skills and cost control awareness

8. Able to adapt to flexible working hours, including weekends and public holidays

9. Have good Chinese and English communication skills