Restaurant Manager - #1031703

Duties and Responsibilities

• To oversee overall operations of the restaurant
• To oversee the turnover and drive the revenue of the restaurant, prepare budget and ensure minimal cost and maximal profit, prepare sales and marketing/promotion plans, achieve monthly targets
• To provide/ensure the highest level of excellent and professional service in the restaurant to meet guests needs, expectations and satisfaction and rectified throughout their patron experience
• To handle guest’s queries/complaints in a polite, prompt and professional manner
• To ensure all furniture, lighting, other features and supplies (e.g. beverages, operation equipment, linen, uniforms etc) are adequate, functional, in full and clean working condition
• To provide induction briefing to and train service staff to be professional, knowledgeable to ensure smooth running of the restaurant
• To ensure communication among team members and daily briefings are conducted
• To plan, create and manage the Standard Operation Procedure (SOP) for the restaurant
• To liaise with the Chef(s) to ensure a high standard of food quality and presentation
• To hire new staff for the restaurant
• Ad hoc tasks as assigned by the Managing Director
• This is by no means an exhaustive list as it is subject to changes in accordance with the business patterns or any other factors where duties may have to be redefined accordingly

Requirements:

• Familiar with Japanese Cuisine
• Have Omakase Counter Fine Dining Experience
• Highly motivated, quick learning individual with excellent interpersonal skills
• Able to perform shifts including weekends and Public Holidays.
• Good organizational and planning abilities.
• At least 5 years of working experience in related field required for this position
• People and service oriented
• Warm and Cheerful personality
• Responsible for all day-to-day management & operations

Benefits:

• 2 days off per week
• Incentive program
• Shared tips
• Staff meal