• Create a comprehensive business plan for the restaurant that considers the market, local competitors, sales revenue and expenses;
• Develop strategies to entice customers, including marketing plans and advertising campaigns;
• Control operations by developing effective policies, creating high standards and working to make adjustments when appropriate;
• Analyze the restaurant budget with personnel to find and price inventory, reduce expenses, review current pricing and adjust purchasing strategies;
• Ensure an outstanding dining experience by regulating presentation, taste, service and atmosphere for all guests; develop ways to cultivate a regular customer pool;
• Manage staff performance in accordance with established standards and procedures and organize staff schedule;
• Ensure compliance with sanitation and safety regulations;
• Follow all appropriate health code and local jurisdiction food handling requirements, maintain food safety certifications, and model exemplary food health safety practices to employees.
• Lead the restaurant to achieve new and greater goals in order to stand above the competition within the industry;
• Others tasks assigned by supervision.

• Bachelor’s degree in marketing, management, business administration or others related fields;
• 2 years solid experiences in F & B industry and hospitality;
• Have a good interpersonal skill, hardworking, and honesty;
• Having a good communication and problem solving skills;
• Strong leadership, organizational and influencing skills;
• Able to manage effective team;
• Dynamic and pleasant personality;
• Able to use in both written and spoken English;
• Computer literacy in Microsoft office, Internet, E-mail, Outlook.