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1. Strong organizational, interpersonal skills;
2. Supervise and coordinate day to day management and business operation such as guest service;
3. Check stock items on a regular basis and maintain inventory, order the inventory items, check for the quality and packaging of items;
4. Answer and handle routine questions, inquiries and complaints from customers. If necessary, refer the complex questions to the director;
5. Ensure that food and service meet quality control standards;
6. Review and Compare with different quote information of different food suppliers, based on the cost and inventory status, select the appropriate suppliers to negotiate the price and other terms, place orders with selected suppliers for various items including sushi rice, seafood, vegetables, meats, equipment and other supplies;
7.supervise the staffs in the restaurant
Specific Skills
- Estimate And Order Ingredients And Supplies
- Supervise And Check Assembly Of Trays
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