运营总监

1. Developsvision of food and concept trends consistent with company objectives andinitiatives.
2. Developsshort and long-range plans to meet business needs and maximize profits.
3. Assistsrestaurant and catering personnel in developing and generating annual sales. Assists with developing special menus forfunctions. Meets with clients asrequired.
4.SupervisesChefs and other kitchen personnel with responsibility for hiring, performancemanagement, career guidance, training, and discipline.
5. Fostersand promotes a cooperative working climate, maximizing productivity andemployee morale.
6. Identifiessituations which compromise the department’s standards and rectifies theseimmediately.
7.Interacts with restaurantguests to solicit feedback and ensure guest satisfaction.
8.Performs other relatedduties as required。