JOB DUTIES- Manage and be responsible for the business operations of the Restaurant
- Arrange and assign daily work to employees and schedule weekly staff work.
- Manage restaurant assets and equipment.
- Work with the Head Chef to check inventory and place daily orders.
- Establish and implement work plans, develop human resources, coordinate with relevant departments to train service staff according to the business model.
- Implement promotional programs, ensure sales targets
- Control the expenses of the restaurant you are in charge of.
- Weekly and monthly periodic reports include the following contents (fluctuations in personnel, food, revenue)
Work location: Thao Dien, Thu Duc, Ho Chi Minh, Vietnam
Working time: Monday - Sunday (from the 2nd month, 4 days off per month)