Responsibilities:

1. Menu Development and Management:

   • - Collaborate with the restaurant business owner to maintain and develop a menu that showcases authentic Korean cuisine while catering to customer preferences and market trends.
   • - Continuously update and refine menu offerings to enhance customer satisfaction and profitability.

2. Kitchen and Staff Supervision:

   • - Oversee the selection, training, and supervision of kitchen staffs in alignment with the business owner's vision and standards.
   • - Ensure kitchen operations run smoothly, maintaining high standards of food quality, presentation, and consistency.

3. Dining Room Operations:

   • - Manage overall dining room operations, including seating arrangements, customer service, and ambiance.
   • - Implement strategies to enhance the dining experience and optimize table turnover.

4. Inventory and Procurement:

   • - Take charge of ordering food and beverage supplies daily, maintaining optimal inventory levels to minimize waste and ensure freshness.
   • - Collaborate with suppliers, including butchers, to procure quality meats and conduct regular quantity control checks.

5. Ad-Hoc Duties:

• - Perform any other ad-hoc duties as assigned by the business owner to support the smooth operation and success of the restaurant.