Roles and 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;
• Organize and supervise shifts;
• 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 the 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.

Requirements:

• Bachelor’s degree in hotel management or a similar field
• Outstanding written, oral and interpersonal skills
• Excellent leadership and motivational skills
• Proven experienceof 1+ years working as a manager 
• Preferred more to those who has exposure of Japanese culture and cuisine