Job Description Making sure that Restaurant floor always meets the company standards and expectations as well as Service and Sales Objectives. Involvement in Front and Back of the House, scheduling, and monitoring that the food coming out of the kitchen is well prepared and well-presented before arriving to guests. Following local Health Department and Safety codes. Involvement in the Administrative activities, which will require management of inventory AND supplies.

ESSENTIAL DUTIES AND RESPONSIBILITIES The essential functions include, but are not limited to the following: • Analyze restaurant’s sales levels and profitability and create and implement strategic plans to achieve sales goals. • Organize marketing activities such as discount themes and promotional events on and off site. • Planning and coordinating restaurant menus for all Banquet Reservations keeping trends and competition information in mind. • Planning and coordinating any Delivery – Involvement in Catering menus and Jobs. • Interview hire and train new employees to work in different positions at the restaurant. • Make certain that all staff members comply with the safe food and bar handling procedure. • Formulate work schedules on a weekly or monthly basis and outline each staff member’s work duties. • Supervise food and bar preparation and cooking activities to ensure compliance with health and hygiene principals of the restaurant. • Engaging customers is positive dialogue to ensure return business and take and resolve any complaints from them. • Assist restaurant management in developing and implementing core business and marketing plans. • Develop and implement marketing strategies to maximize restaurant revenues. • Perform restaurant opening and closing activities and organize management of repair and maintenance issues. • Monitor budgets and employee payroll services and perform bank deposits after ensuring consistency of financial transactions. • Keep track of inventory and order supplies as needed. • Make certain that all fire, safety and health regulations regarding food preparation and serving is adhered to on a constant basis. • Monitor from end presentation and ensure that restaurant service and quality standards are constantly met. • Works closely with Director of Operations, GM and other authorities to fully inform of all issues (i.e. problems, unusual matters of significance and positive events) and assist in taking prompt corrective action where necessary or suggests alternative courses of action and follow immediate direction. • Performs other duties and responsibilities as required or requested. • Involvement with weekly inventory and execute consistently. • Involvement with scheduling.

JOB SKILLS AND QUALIFICATIONS • Bilingual (Fluent in Mandarin and English) a Must • Restaurant Floor Manager requires an MBA or bachelor’s degree in restaurant management. A combination of practical experience of 5 years in the field will be considered as an alternative. • Knowledge of computers (MS Word, Excel, and POS). • Professionalism and Hospitality skills are a must. • Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems. • Must possess good communication skills for dealing with diverse staff.