Restaurant manager

Responsibilities and Duties

< Position Purpose > To develop day-to-day operations plan and objectives for assigned area and to supervise and monitor operation team's performance and compliance of day-to-day operations while managing restaurant profitability by optimizing costs & controls < Responsibilities > ● Restaurant Operations: - Plan, review and execute inventory management and control and to make purchases and stocks based on sales volume - Oversee the execution of cash management through validation of accuracy by conducting check on cash float, change, documentation and collection - Plan and manage staff scheduling and deployment to maximize efficiencies - Plan, organize and execute a training system for all staff & MTs ● Restaurant Management & Planning: - Review service processes and provide recommendations for service enhancement with collaboration with Kitchen Operations to address service issues - Collaborate with Kitchen Operations to plan for manpower required per shift and to arrange back-ups as required - Preparation of long term plans such as scheduling and hiring plans by carrying out daily and mid-term manpower planning through forecast of demand fluctuation, holiday planning, employee movement and attrition and to advise VPA/VPO on the manpower projection for the restaurant - Execute marking efforts based on marketing plan developed for each concept - Support recruitment effort for restaurant staffs - Enforce standards and manage restaurant operating costs and profitability ● Business Development: - Build strong partnership with landlord, suppliers and relevant authorities ● Quality Assurance & Control: - Monitor restaurant quality, service, cleanliness and value - Oversee operations to ensure compliance to SOPs, safety regulations, implementation policies and guidelines in the restaurant - Manage quality control activities in line with quality assurance standards and procedures - Investigate causes and reasons for customer complaints - Determine corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety ● People Management: - Lead team by providing guidance, support and motivation - Train and develop assistant managers, service, kitchen and kaiten staff - Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor - Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Working Condition

Working hours

- 48 hours 5 days work week

Qualification

Specific skills

- Must have semi fine or fine dining Japanese restaurant experience.

Interview Process

CV screening → 2 interviews