VJC

Oversee daily restaurant operations, including staff such as servers, bartenders, cleaners, and security personnel.

Coordinate with the cashier for payment transactions and ensure quality customer service.

Handle customer complaints, gather feedback, and communicate with the Head Chef and General Director.

Monitor food and beverage quality, ensuring freshness and expiration dates are maintained.

Train and assess staff performance within the area of responsibility.

Manage assets, maintain equipment, and ensure cleanliness in storage and public areas.

Improve restaurant processes and collaborate with the kitchen to optimize operations.

Perform IT-related tasks, support promotions, and handle marketing material printing.

Prepare daily work reports and submit them to the Restaurant Manager or Supervisor.

Male/Female, 18-24 years old, in good health.

Friendly, sociable, honest, detail-oriented, responsible, and willing to learn.

High school, college, or university graduate; English communication skills.

Basic office computer skills, management, negotiation, and persuasion.

Previous experience in restaurant service is required.

Good communication skills, quick and agile work style, ability to work in a team or independently, and able to handle work pressure.