Manage the operation of the restaurant, including talent development and performance management. Supervise the financial aspects of the operation to maximize revenue on the premise of ensuring the highest level of service quality for hotel guests.
Follow the company's standards and service levels, increase sales and reduce costs, including food, drinks, materials, facilities and labor costs.
Assist in the formulation of restaurant budget, forecast and performance report.
Analyze financial and operational information and provide financial and operating statements to the senior management of the food and beverage department.
Manage the daily operation of the restaurant: personnel, work plan, maintenance, cleaning, organization, service time, product quality, etc.