RESPONSIBILITIES

1. Restaurant operations management:

• Resolve related issues arising during the day.
• Communicate and update information to employees.
• Guide and train employees on skills, propose and promote promotional programs.
• Train and coach new employees.
• Ensure adequate staffing for restaurant operations.

2. Product quality management:

• Directly supervise the implementation of standards and guidelines for all types of products at the restaurant.
• Check the quality of food and beverage products every shift, every day.
• Maintain and ensure service quality, food safety and hygiene, and security in the restaurant.
• Recommend improvements to product preservation and service quality of the restaurant.
• Monitor and control customer service and product quality by conducting internal and external inspections of the restaurant during each shift.
• Arrange and maintain a clean environment both inside and outside the restaurant.
• Willing to support other restaurants when requested.

3. Financial Management, receive daily revenue and expenditure reports from the accountant and organize monitoring and supervision of those reports to ensure that revenue and expenditure are in accordance with the Company’s financial and accounting regulations.

4. Business Operations:

• Manage daily revenue, ensure that revenue by shift and by day is reported and submitted to the Company in accordance with regulations.
• Manage goods and assets.

REQUIREMENTS

• College degree (minimum), University degree in related field.
• At least 5 years in the position of Restaurant Manager or other equivalent positions.
• Have general knowledge of food, beverage and service industry.
• Love and have orientation to stick with the restaurant service industry.
• Agile appearance, suitable for service environment.
• Good communication in English, Japanese is an advantage.
• Computer skills.
• Communication skills, situation handling skills.
• Management and leadership skills.
• Team supervision and development skills.