Responsibilities:
- Manage the work schedules and supervise the performance of the service team.
- Coordinate daily restaurant operations, including managing table layouts, seating arrangements, and guest flow.
- Ensure strict adherence to standards for food and beverage service, presentation, and hygiene.
- Greet guests, address inquiries and complaints, and enhance overall guest satisfaction.
- Conduct regular training for the service team on menu knowledge, service procedures, and sales techniques.
- Assist guests with ordering, relay orders accurately to the kitchen, and supervise the food delivery process and timing.
- Inspect the dining area's environment, table settings, and overall cleanliness.
- Act as the key communication link between front-of-house staff, back-of-house kitchen, and management.
- Follow hygiene (HACCP) safety regulations and company policies.

Requirements:
- Minimum of 3 years of experience as a supervisor or in a similar role.
- Basic mechanical knowledge for troubleshooting machines is a plus.
- High school diploma or equivalent is required.
- Excellent ability to lead, motivate, and manage a team effectively.
- Outstanding communication skills in English and Chinese, and strong interpersonal skills.
- Ability to remain calm under pressure and resolve issues promptly and diplomatically.
- Genuine passion for the service industry, committed to creating exceptional dining experiences for guests.
- Strong organizational and time-management skills, with attention to detail and the ability to multitask.
- Familiarity with restaurant service procedures (Western/Chinese cuisine, beverages, banquets, etc.) and hygiene/safety standards (e.g., HACCP, food safety).
- Maintains a professional image and positive attitude.
- Willingness to work flexible hours, in shifts, including weekends and holidays.