• Oversee day-to-day restaurant operations, ensuring smooth front-of-house and back-of-house coordination specific to an Asian dining environment
• Apply knowledge of Asian cuisine, ingredients, and dining culture to guide service standards, staff training, and customer experience
• Source, evaluate, and build relationships with suppliers of Asian ingredients (specialty sauces, spices, noodles, fresh produce, seafood) to ensure high quality at competitive cost
• Monitor ingredient pricing and market trends to identify cost-saving opportunities without compromising authenticity or quality
• Manage inventory levels, ordering schedules, and stock rotation to minimize waste and ensure freshness
• Recruit, train, and supervise staff on Asian menu knowledge, cultural dining etiquette, and service standards
• Develop staff schedules and manage labour costs to align with sales forecasts and peak dining periods
• Handle customer feedback and resolve complaints or special requests (dietary needs, cultural preferences) professionally
• Track sales, food costs, and prepare financial reports for ownership
• Ensure compliance with provincial health, safety, and liquor licensing regulations
• Collaborate with the owner on menu updates, pricing, and promotions reflecting the restaurant’s Asian culinary identity
