+ Support the development and execution of the restaurant concept, service philosophy, and guest experience journey. + Collaborate with the Executive Chef and F&B leadership team to establish operational standards and procedures. + Develop restaurant operating manuals, SOPs, and service sequence guidelines. + Participate in outlet design reviews to ensure operational efficiency and guest comfort. + Assist in menu engineering and beverage program development.
**Recruitment & Talent Acquisition**
+ Recruit, interview, and select service team members, supervisors, and captains. + Develop staffing plans and departmental organizational structures. + Conduct onboarding and orientation programs for new colleagues.
**Training & Culture Building**
+ Lead comprehensive service training programs focusing on: + Chinese f...