Operations Management : Fully oversee daily restaurant operations, develop annual, quarterly, and monthly work plans, and ensure their execution.

Staff Management : Responsible for recruiting, training, scheduling, and evaluating employees to improve team service quality.

Financial and Cost Control : Approve financial reports, control costs and staffing budgets, and ensure profitability.

Customer Service and Complaint Handling : Supervise service quality, personally engage in service, and handle customer complaints or unexpected incidents effectively.

Marketing and Brand Development : Develop and implement marketing strategies, organize community events, and enhance the restaurant’s brand image.

Equipment and Safety Management : Inspect equipment usage, enforce food safety, fire prevention, and the...