Chinese Restaurant Head Chef

1. Day-to-Day Operations: Manage all daily front-of-house (FOH) and back-of-house (BOH) operations, ensuring smooth restaurant functioning as per company SOPs. Supervise and support staff to provide excellent customer service. Coordinate with the kitchen and FOH teams to ensure seamless service during peak hours. Monitor restaurant operations to ensure the highest levels of efficiency, from food preparation to table turnover. Manage inventory, ordering, and waste to optimize resource use and cost control. 2. Staff Management & Development: Recruit, train, and manage restaurant staff, ensuring that all team members meet performance expectations. Conduct & evaluate regular performance reviews and implement training programs to enhance staff skill sets. Manage staff scheduling to ensure optimal coverage during peak hours. 3. Customer Service & Satisfaction: Monitor customer feedback and ensure that customer service meets or exceeds company standards. Ensure excellent customer service, res...