Elevate restaurant performance as the Culinary Operations Manager overseeing a unique mix of Cantonese and Vietnamese cuisine. Lead staff, enforce regulations, and boost profitability through strategic budget management.
As the Culinary Operations Manager, you will evaluate daily activities and manage a team of 3-4 employees. Your role involves orchestrating budgets, recruiting staff, while ensuring compliance with health and liquor regulations. Your leadership will extend to customer service, where you’ll address complaints and enhance satisfaction through exceptional dining experiences.
Key Responsibilities:
• Analyze budget to improve profitability
• Develop operational budgets for food and supplies
• Supervise, schedule, and review restaurant staff
• Maintain inventory in compliance with safety regulations
• Implement marketing strategies to attract customers
Requirements:
• Experience in restaurant management essential
• Knowledge of Cantonese and Vietnamese gastronomy
• Solid operational and financial analytical skills
• Familiarity with liquor licensing regulations
• Commitment to exceptional customer service
Lead restaurant dynamics and ensure smooth operations while boosting customer satisfaction and profitability.
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