[silverland bến thành] - Assistant Restaurant Manager/ trợ lý nhà hàng

Daily Operations Management: Take responsibility for organizing and coordinating the daily operations of the restaurant, including scheduling, ensuring smooth operations, resolving any arising issues, and maintaining the quality of service and food.
Staff Recruitment and Training: Identify and recruit suitable staff for various positions within the restaurant. Train and develop employees to ensure they possess the necessary skills and understand the standards and procedures of the restaurant.
Financial Management: Carefully manage finances, including monitoring sales, operating costs, profits, and budget management.
Quality Management and Service Supervision: Ensure that the quality of service meets or exceeds customer expectations. Supervise staff activities to ensure professional and friendly service.
Inventory Control: Ensure that the restaurant always has sufficient supplies and inventory to avoid shortages or waste.
Customer Relationship Building and Maintenance: Maintain customer satisfaction and build long-term relationships. Pay attention to customer feedback and resolve any queries promptly and effectively.
Compliance with Safety and Hygiene Regulations: Adhere to food safety, hygiene, and labor safety regulations to ensure a safe and clean working environment.
Implement plans to increase sales revenue.