Oversee day-to-day operations of the bar and restaurant. Hire, train, schedule, and supervise front-of-house and bar staff. Ensure excellent customer service and handle customer complaints or concerns efficiently. Manage inventory, order supplies, and monitor stock levels. Develop and implement marketing and promotional strategies to boost revenue. Monitor budgets, control costs, and ensure profitability. Analyze sales reports and performance metrics to identify areas of improvement. Ensure compliance with licensing laws, health and safety, and food hygiene regulations. Collaborate with kitchen staff on menu updates and drink pairings. Organize and coordinate events and special functions.
Prepare and cook Chinese dishes. Ensure food quality, taste, presentation, and consistency meet company standards. Develop and update menus in consultation with management. Manage kitchen inventory, food costing, and waste control. Supervise and train junior kitchen staff in Chinese cooking techniques. Ensure cleanliness and hygiene of the kitchen according to food safety standards. Monitor food storage and stock levels to avoid spoilage and shortages. Collaborate with other chefs and departments to ensure smooth kitchen operations.