Job Responsibilities
Systematically learn standard operating procedures for various restaurant positions, including front-of-house, kitchen, cashier, and warehouse operations.
Familiarize yourself with restaurant operational standards and assist with daily operations and management, ensuring food safety and service quality.
Assist the restaurant manager in achieving business goals, cost control, and personnel management.
Participate in scheduling, materials management, inventory counting, and report analysis.
Assist in handling customer needs and emergencies to enhance customer satisfaction.
Learn team management and employee training, gradually developing leadership skills.
Complete the company's rotation and training program to advance into restaurant management.
Job Requirements
College degree or above, preferably in a related field such as catering management, hotel management, or business administration;
Passion for the Restaurant business, willingness to learn from entry-level positions, and a strong sense of service;
Strong communication and learning skills, as well as a strong team spirit;
Ability to adapt to a fast-paced work environment and shift schedules;
Experience in student union, club, or team management is preferred.
Speak Chinese fluently, no need to be able to read or write.
Willing to be placed at Semarang.