Key Responsibilities

Overall Operations Management

Oversee daily restaurant operations to ensure smooth and

efficient service.

Customer Experience Management

Ensure high levels of guest satisfaction by maintaining

service quality and resolving customer concerns promptly.

Staff Supervision and Scheduling

Manage, train, and supervise all restaurant staff,

including scheduling and performance monitoring.

Sales and Profitability Management

Drive sales performance, monitor revenue, and implement

strategies to achieve targets

Food Quality and Safety Compliance

Ensure all food served meets quality standards and

complies with food safety and sanitation regulations.

Inventory and Cost Control

Monitor stock levels, minimize wastage, and control food

and operational costs.

Hot Pot Service Standards Oversight

Ensure proper handling of hot pot ingredients, soup

bases, and table-side service procedures.

Training and Development

Conduct regular staff training to improve service,

product knowledge, and operational skills.

Health and Safety Compliance

Maintain a safe working environment and ensure compliance

with occupational safety standards.

Cash Handling and Reporting

Oversee daily sales reporting, cash flow, and proper

documentation of transactions.

Facility and Equipment Maintenance

Ensure cleanliness, proper maintenance, and functionality

of restaurant facilities and equipment.

Coordination with Head Office

Align store operations with company policies, promotions,

and directives.

Problem-Solving and Decision-Making

Address operational issues and implement effective

solutions in a timely manner.

Marketing and Promotions Support

Assist in executing marketing initiatives and promotional

activities.

Compliance with Company Policies

Ensure adherence to all company rules, regulations, and

standards.