The Restaurant Manager is responsible for overseeing the efficient running and profitability of the restaurant and for managing employees.
He/she needs to be able to lead as well as work as part of a team.
Job Requirements:
- Fluent in Japanese language.
- Accountable for cost and efficiency of entire operations.
Job Responsibilities:
· Coordinate daily Front of the House and Back of the House restaurant operations.
· Deliver superior service and maximize customer satisfaction.
· Respond efficiently and accurately to customer complaints.
· Regularly review product quality and research new vendors.
· Appraise staff performance and provide feedback to improve productivity.
· Estimate future needs for goods, kitchen utensils and cleaning products.
· Ensure compliance with sanitation and safety regulations.
· Manage restaurant’s good image and suggest ways to improve it.
· Control operational costs and identify measures to cut waste.
· Create detailed reports on weekly, monthly and annual revenues and expenses.
· Promote the brand in the local community through word-of-mouth and restaurant events.
· Recommend ways to reach a broader audience (e.g. discounts and social media ads).
· Train new and current employees on proper customer service practices.
· Implement policies and protocols that will maintain future restaurant operations
Minimum Qualifications
· Proven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manager or similar role.
· Proven customer service experience as a manager.
· Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff.
· Strong leadership, motivational and people skills.
