主要职责 / Key Responsibilities• 管理每日开店、营业和闭店 / Manage daily opening, trading and closing• 安排前厅排班、工位轮换和培训 / Plan front-of-house rosters, station rotation and training• 跟进销售、客诉、现金和库存 / Follow up sales, customer issues, cash and inventory• 检查服务、陈列、卫生和食品安全 / Check service, display, hygiene and food safety• 向营运经理汇报问题和结果 / Report issues and results to the Operations Manager
1) Runs the entire restaurant & focusing on profitability2) Managing staff3) Controlling inventory & ensuring food safety & cleanliness (QSC)4) Driving sales, managing budgets and delivering excellent customer service5) Overseeing key systems like Training or Inventory also reporting too.