1. Be responsible for the operation and management of the store and be directly responsible to the general manager;

2. Make annual and monthly plans, organize and supervise the completion of various tasks and business indicators, analyze the monthly and annual business situation, and report to the executive director;

3. Establish standard procedures and operating procedures for service, check the working conditions of post personnel, ensure the quality of dishes and improve the cleaning and hygiene work.

4, according to the market situation and season to develop food replacement plan and organize their implementation. Formulate standard specifications for food and drinks. Correctly control gross profit margin and cost.

5. Be responsible for recruiting, rewarding, promoting and dismissing employees. And is responsible for organizing employees' business and health knowledge training.

6, develop service technology and food technology training plan and assessment system. Regularly study the dishes with the chef, and organize the service personnel and chefs to go out to learn the advanced experience and technology of other units.

7. Understand the market trends and raw material prices, effectively control operating costs and reduce operating expenses, so as to ensure the completion of business bidding and profit bidding.

8. In site management, the front desk and kitchen are regularly patrolled and supervised to ensure the normal movements.

9. Organize and arrange large-scale group meals and important banquets in person, be responsible for seeing off VIP guests and handling important complaints of guests.

11, presided over the daily and regular work meeting, often check the good business, timely adjust and improve business measures.

do a good job in the maintenance of equipment and facilities to ensure that all facilities are in good condition and used correctly to prevent accidents.

11. Do other work assigned by the executive director.