Job Responsibilities:
- Recruit, train, and supervise staff, ensuring they adhere to company policies and procedures.
- Schedule shifts effectively to meet operational needs and maintain optimal service levels.
- Provide ongoing coaching and performance feedback to enhance team productivity and morale.
- Ensure a high level of customer satisfaction by promptly addressing complaints and resolving issues.
- Implement strategies to enhance the customer experience and encourage repeat business.
- Monitor service quality and implement improvements as necessary.
- Oversee day-to-day operations, including inventory management, order processing, and cash handling.
- Maintain cleanliness and organization throughout the establishment, adhering to health and safety regulations.
- Monitor equipment functionality and coordinate repairs or replacements as needed.
- Develop and implement sales strategies to achieve revenue targets and maximize profitability.
- Analyze sales data and financial reports to identify trends and opportunities for improvement.
- Control costs and manage expenses to ensure optimal use of resources.
- Collaborate with the culinary team to develop and refine menu offerings, ensuring alignment with customer preferences and market trends.
- Conduct regular quality inspections to uphold food safety standards and presentation consistency.
- Plan and execute marketing initiatives to attract new customers and promote special events or promotions.
Requirements:
- Proven experience in restaurant management, preferably in a Japanese cuisine setting.
- Strong leadership skills with the ability to motivate and manage a diverse team.
- Excellent communication and interpersonal abilities.
- Sound knowledge of food safety regulations and quality standards.
- Proficiency in MS Office and restaurant management software.
- Flexibility to work evenings, weekends, and holidays as required.
