1. Responsible for customer service, improving service quality, solving customer problems and building customer relationships. 2. Responsible for the recruitment, training and management of employees to ensure their work efficiency and service quality. 3. Assist the restaurant manager in managing the daily operations of the restaurant, including service quality, staff training, coordinating the work of various departments in the restaurant, and ensuring efficient operation of the restaurant. Assist the restaurant manager in managing and maintaining relationships between the restaurant and suppliers to ensure the supply of food and beverages. 5. Assist the restaurant manager in managing finances, including revenue, expenses, profitability, and cost control. 6. Maintain the facilities and equipment of the restaurant to ensure their good condition, and develop corresponding maintenance plans.

1. College degree or above, major in hotel management, catering management or related majors is preferred. 2. More than 3 years of experience in western restaurants, familiar with the management and operation of French western restaurants. 3. Good oral and written English skills, able to communicate with foreign employees and customers in English. 4. Proficient in restaurant management knowledge and experience, with good service awareness and skills. 5. Strong communication, coordination and organizational skills, able to effectively handle problems and resolve conflicts. 6. With a strong sense of responsibility and teamwork spirit, capable of handling pressure in the workplace. 7. Have good management ability and team building ability, and be able to effectively lead the team to complete work tasks. 8. Familiar with the relevant laws and regulations of the catering industry, with certain financial management and cost control experience. 9. Have good presentation skills and adaptability, and be able to deal with various emergencies. 10. Solid wine knowledge is preferred.