經理 / 副經理 (日式餐廳)

- Manage the daily operations of the restaurant, including human resources and planning budget, etc.; - Make the company achieve sales targets through supervision and control; - Lead the team to provide quality services to customers; - Responsible for handling guest inquiries and complaints - 管理餐廳日常運作，包括人力資源及計劃預算等; - 透過監督和控制以令公司達到銷售目標; - 帶領團隊以向顧客提供優質的服務; - 負責處理客人的詢問和投訴