1. Ensure the application of standards and ensure the best customer experience 2. Apply for and execute restaurant manager organization 3. Ensure the distribution, use, and return of clothing 4. Configure consumables and PMH products 5. Remind restaurant managers of laundry, consumables, and PMH needs 6. Check the placement of tables before/during and after service 7. Control the dressing and decoration of buffet meals to enhance the value of kitchen services 8. Be present during the service period. Welcome the General Manager to the restaurant 9. Supervise the restaurant team at all stages of service 10. Control the quality, speed, service, and cleaning of tables during the service process 11. Ensure wine promotion on the menu 12. Control the execution of task progress 13. Replace the restaurant manager in the absence of the restaurant manager

1. Experienced professionals 2. Enthusiastic in catering services and team management 3. A charismatic leader who manages a team of 10 to 30 people 4. Be ready to assist the restaurant manager in organizing service and management teams at all times 5. Friendly waiter who receives, sits, and serves at the restaurant (300 to 1000 meals per service) 6. An excellent coach who can supervise, unite, and develop your team 7. An excellent salesperson who can stimulate additional sales 8. A sharp manager who can navigate between orders and inventory