A. Main responsibilities
1. Business Management: Set sales targets and marketing strategies, monitor revenue, profit and various costs, ensure budget is met; analyze data and adjust business strategies.
2. Operation Supervisor: Responsible for food ingredient reception, inventory, display and product quality, strictly enforce Hong Kong food safety standards, and ensure smooth store operations.
3. Team management: Responsible for employee recruitment, onboarding training, scheduling; coordinate front and back kitchen collaboration, solve employee problems, and enhance team cohesion and efficiency.
4. Customer service: Supervise service standards, handle customer complaints and emergencies, maintain customer relationships, and enhance customer satisfaction.
5. Reporting and communication: Complete various daily, weekly, and monthly reports and regularly report to the business manager; implement company policies, promotional activities, and brand standards.
6. Compliance and safety: Ensure business license is valid and legal, implement occupational safety, manage cash registers and cash safety, and prevent operating risks.
II. Employment Requirements
1. Education: Secondary Five or above, those with a Hong Kong food safety/hygiene manager certificate are preferred.
2. Experience: More than 3 to 5 years of restaurant management experience, those with Hong Kong-style dim sum or chain restaurant management experience are preferred.
3. Skills: Proficient in operating POS and food delivery platform back-end, familiar with basic office software; fluent in Mandarin and Cantonese, understanding English is better.
4. Skills: Have excellent leadership, cost control and problem-solving abilities; strong service awareness, sense of responsibility, and ability to withstand pressure.
5. Others: Accept shift work, overtime, and holiday work.
