restaurant manager - fine dining (chinese language required).

Leadership and Staff Management

• Recruit, train, and supervise restaurant staff.
• Conduct regular performance evaluations and provide constructive feedback.
• Foster a positive and professional work environment.

Operational Oversight

• Manage daily restaurant operations, ensuring smooth service and high standards.
• Oversee inventory management, including ordering and stock control.
• Ensure compliance with health and safety regulations.

Guest Experience

• Enhance guest satisfaction by providing exceptional service.
• Address customer complaints and resolve issues promptly.
• Create a welcoming atmosphere that reflects French culture and hospitality.

Financial Management

• Prepare and manage budgets, forecasts, and financial reports.
• Monitor financial performance, including sales and costs, to maximize profitability.
• Implement cost control measures to reduce waste and enhance efficiency.

Marketing and Promotion

• Develop and execute marketing strategies to attract new customers.
• Collaborate with the culinary team to create seasonal menus and special events.
• Manage social media presence and online reviews.

Quality Control

• Ensure food quality and presentation meet the restaurant’s standards.
• Conduct regular audits of service and operations to maintain high standards.

Community Engagement

• Build relationships with local suppliers and vendors.
• Participate in community events and networking opportunities to promote the restaurant.