About Liuyishou Hotpot

Chongqing Liuyishou Hotpot was founded in 2000, which is a leading enterprise that specializes in managing hot pot chains and franchisees. Liuyishou now has expanded its business to more than 1,200 overseas units all around the world. In 2014, Liuyishou chose the greater Vancouver for our North America Head Office and opened our first restaurant in Richmond BC. In 2015, Liuyishou International Management Company (Canada) Ltd. was established to operate Liuyishou Hot Pot Restaurants across North America. Since then, we have directly managed a central kitchen and large-scale food processing factory, with over 25 restaurants and 800 employees in North America.

We are looking for a Restaurant General Manager in Training to join the team. As a Restaurant General Manager in Training, you will be responsible for ensuring the day-to-day restaurant operations run smoothly. The ideal candidate shall have good career stability and a passion for food and customer service.

Responsibilities and Duties:

• Establishes restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates;
• Meets restaurant financial objectives by developing financing; establishing banking relationships; preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks;
• Attracts patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands;
• Controls purchases and inventory by meeting with account manager; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions;
• Maintains operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements;
•  Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons;
• Accomplishes restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures;
• Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems;
• Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies;
• Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

Qualifications and Skills:

• Minimum of 5 years working experience as Restaurant Management, including at least 2 years in Chinese Restaurant;
• Must be able to communicate effectively with both internal and external stakeholders (verbally and written) in English and Chinese (Mandarin);
• Have analytical thinking, planning, prioritization, problem solving and execution skills;
• Demonstrated strong leadership and the ability to motivate people, assess and develop employees;
• Other skills including: Cost Accounting, Developing Budgets, Financial Planning and Strategy, Decision Making, Process Improvement, Strategic Planning, Verbal Communication, Customer Focus, Management Proficiency, Managing Profitability, Quality Focus.