Oversee Cantonese and Vietnamese restaurant service onsite, combining staff leadership with inventory, scheduling, and customer care responsibilities.
As Restaurant Manager, you will organize daily operations, recruit and supervise staff, and conduct performance reviews. The position includes budgeting for food, ingredients, alcohol, kitchen, and cleaning supplies. You will also enforce liquor regulations, maintain health and safety standards, and participate in marketing implementation.
Key Responsibilities: Evaluate daily operations and organize restaurant activities
Set schedules and supervise three to four staff
Conduct staff performance reviews and recruitment
Cost products, services, food, and supplies
Implement marketing plans and address complaints
Requirements: English language ability
Secondary school graduation or equivalent experience
One to less than two years’ experience
Knowledge of Cantonese and Vietnamese cuisine
Ability to work at the physical location
Use restaurant leadership, budgeting, and service skills to oversee Cantonese and Vietnamese cuisine operations onsite.