As the Restaurant Manager, you will oversee the day-to-day operations, ensuring smooth and efficient service while maintaining the highest standards of food quality and customer experience. You will be responsible for managing the staff, controlling costs, and implementing strategies to improve profitability while upholding the authenticity and quality of Korean cuisine.
[Key Responsibilities]
· Operational Management:
- Oversee the daily operations of the restaurant, including kitchen, dining, and customer service.
- Ensure food preparation and presentation meet the highest standards, adhering to Korean culinary traditions.
- Monitor inventory and manage supplies, ensuring the availability of key ingredients, especially those critical for authentic Korean dishes.
- Ensure compliance with health, safety, and sanitation regulations.
· Customer Service:
- Lead efforts to provide excellent customer service, creating a welcoming and comfortable atmosphere for all guests.
- Handle customer complaints and feedback professionally and work on continuous service improvement.
- Develop strategies to enhance the customer experience and increase customer loyalty.
· Staff Management:
- Recruit, train, and manage restaurant staff, including kitchen and front-of-house teams.
- Create work schedules, manage shifts, and oversee team performance to ensure efficient operation.
- Foster a positive work environment and motivate the team to deliver top-notch service.
- Conduct regular training sessions on food safety, service techniques, and knowledge of Korean cuisine.
· Marketing & Promotion:
- Assist in promoting the restaurant through social media and digital marketing platforms.
- Coordinate special events, seasonal promotions, or themed nights that highlight Korean culture and food.
- Work closely with the Managing Director to develop and execute marketing strategies aimed at attracting more customers.
· Inventory & Supply Chain:
- Monitor stock levels of food and beverages, ensuring that key ingredients for Korean dishes are available.
- Maintain relationships with suppliers, negotiate contracts, and oversee the timely delivery of goods.
- Implement inventory control measures to minimize waste and optimize resource use.
· Quality Control:
- Ensure all food and beverages meet quality standards in taste, presentation, and freshness.
- Work closely with the kitchen team to maintain consistency in the delivery of signature Korean dishes.
- Regularly review and update the menu in collaboration with the head chef to reflect seasonal ingredients and customer preferences.
[Qualifications]
· Bachelor's degree in Hospitality Management, Business Administration, or a related field.
· Minimum 1+ year of working experience as a Restaurant Manager or similar role, preferably in a Korean restaurant or the F&B industry.
· Strong knowledge of Korean cuisine, culture, and ingredients.
· Excellent leadership and team management skills, with experience managing a diverse staff.
· Solid understanding of restaurant operations, including customer management, and inventory management.
· Ability to handle high-pressure situations, particularly during busy meal times.
· Proficiency in point-of-sale (POS) systems.
· Proficiency in Korean language is preferred to effectively communicate with Korean staffs and Korean customers.
*We regret to inform you that only shortlisted candidates will be notified. Thank you.
