- Oversee daily operations of the restaurant, ensuring smooth service flow and resolving any operational issues.
- Manage opening and closing procedures, including cash handling and inventory checks.
- Ensure compliance with health, safety, and sanitation regulations.
- Address customer inquiries, complaints, and special requests professionally.
- Manage inventory, including food ingredients, supplies, and equipment specific to Japanese steamboat cuisine.
- Monitor daily, weekly, and monthly sales performance and create reports for higher management.
- Gather customer feedback and make improvements to the dining experience based on their preferences.
Requirement:
- Knowledge of traditional Japanese steamboat dishes and service style is often a plus.
- Strong customer service skills with the ability to resolve complaints, manage special requests, and ensure an excellent dining experience.
- Effective leadership skills to inspire and manage a diverse team, including chefs, waitstaff, and kitchen crew.
- Knowledge of local health and safety regulations, with a commitment to maintaining a clean, safe, and compliant restaurant environment.
