Job Descriptions
<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
Job Requirements
- Must have semi fine or fine dining Japanese restaurant experience.
Working hours
- 48 hours 5 days work week
