1. Day-to-Day Operations:

Manage all daily front-of-house (FOH) and back-of-house (BOH) operations, ensuring smooth restaurant functioning as per company SOPs.
Supervise and support staff to provide excellent customer service.
Coordinate with the kitchen and FOH teams to ensure seamless service during peak hours.
Monitor restaurant operations to ensure the highest levels of efficiency, from food preparation to table turnover.
Manage inventory, ordering, and waste to optimize resource use and cost control.

2. Staff Management & Development:

Recruit, train, and manage restaurant staff, ensuring that all team members meet performance expectations.
Conduct & evaluate regular performance reviews and implement training programs to enhance staff skill sets.
Manage staff scheduling to ensure optimal coverage during peak hours.

3. Customer Service & Satisfaction:

Monitor customer feedback and ensure that customer service meets or exceeds company standards.
Ensure excellent customer service, resolve customer complaints, and maintain a high level of customer satisfaction.

4. Sales & Profitability:

Collaborate with the Restaurant Manager & Operations Manager to implement strategies for achieving sales and profitability targets.
Monitor daily revenue, control labour and food costs, and implement initiatives to improve profitability.
Report on restaurant performance to the Restaurant Manager & Operations Manager, providing insights on staff, operations, and customer satisfaction.

5. Health & Safety Compliance:

Ensure that the restaurant complies with health and food safety regulations, including hygiene, sanitation, and staff safety.
Conduct regular safety checks and audits to identify and resolve any potential hazards.

6. Labour Cost Management

7. Administrative Tasks:

Fulfil and adhere to all required administrative work as per the directives from all the supporting departments.
Ensure timely submission of reports such as staff attendance, payroll-related documents, and financial data (e.g., expense reports, inventory costs).
Coordinate training schedules for staff and ensure compliance with internal training programs.
Assist the marketing team with promotional campaigns by implementing and monitoring in-house promotions.

Chinese Restaurant Head Chef