Job Responsibilities
- Supervise daily operations to ensure smooth and efficient functioning of the restaurant.
- Ensure exceptional dining experiences by maintaining high standards of service and addressing guest feedback.
- Recruit, train, schedule, and manage FOH and BOH staff, fostering teamwork and professional growth.
- Collaborate with chefs and sommeliers to optimize the menu, pairings, and special offerings.
- Oversee inventory levels, monitor stock, and coordinate with suppliers for high-quality ingredients and supplies.
- Ensure adherence to health, safety, and food hygiene regulations, as well as licensing requirements.
- Monitor budgets, control costs, and drive profitability by analyzing financial reports and managing expenses.
- Organize and oversee private dining events, promotions, and seasonal menus to enhance customer engagement.
Job Requirements
- Bachelor’s degree in hospitality management, business administration, or a related field is preferred.
- Proven experience as a restaurant manager or in a supervisory role in a fine-dining establishment.
- Strong understanding of Korean cuisine, culture, and fine-dining service standards.
- Excellent leadership, communication, and problem-solving skills, with a customer-first mindset.
- Ability to work in a fast-paced environment, including evenings, weekends, and holidays.
- Proficiency in restaurant management software, POS systems, and financial reporting tools.
