Key Responsibilities
-Oversee daily operations of restaurant and banquet division, ensuring smooth workflow and service excellence.
-Lead, train, and motivate front- and back-of-house teams to work independently and achieve operational and financial goals.
-Execute company promotions and monitor effectiveness to ensure brand consistency.
-Handle customer calls and inquiries, recommend banquet/event packages, and close sales.
-Maintain food quality and hygiene in line with regulations.
-Monitor inventory, cost control, and supplier performance to optimize resources.
-Build strong customer relationships, resolve complaints, and ensure satisfaction.
-Support management in business growth strategies and operational enhancement.

Requirements
-Minimum 5 years of managerial experience in F&B (banquet/restaurant operations preferred).
-Experience in managing Chinese restaurants.
-Strong leadership, team management, and problem-solving skills.
-Excellent communication, negotiation, and customer service orientation.
-Knowledge of F&B operations, cost control, and compliance standards.
-Able to multitask, work under pressure, and deliver results in fast-paced settings.