Job Description

Duties and Responsibilities

Business Set Up & Operations

- Involve in overall planning of the business; Lead and manage the team to plan, prepare and serve food to our customers according to the restaurant\xe2\x80\x99s concept

- Develop and implement the Standard Operating Procedures, guidelines, grooming, hygiene standards and recipes

- Direct and co-ordinate all food preparation and production activities in the kitchen

- To ensure consistency of quality in selection of ingredients and food products, and regularly evaluate partnerships with suppliers

- Comply and ensure all the existing hygiene policies are strictly adhered daily

- Responsible for the entire restaurant\xe2\x80\x99s equipment and property management & maintenance

- Recommend and advise Senior Management on established goals, objectives and policies relating to the activities in the restaurant

Financial Returns

- Co-develop annual business plans, budget forecasts and capital expenditure plans together with the Group

- Responsible for restaurant set up planning & budgeting; Maximize the profitability by managing the cost of sales, inventory, labor productivity and general expenses in the restaurant

- Minimize waste and spoilage to maintain expenses within the budget

- Review and improve on operating costs to ensure profitability while exceeding customer satisfaction

Human Resources Development

- Recruit, select, drive and develop the restaurant team members

- Supervise the main key employee and culinary team in the performance of their duties in accordance with the policies and procedures and applicable laws

- Promote a culture of high performance and continuous improvement that values learning and a commitment to quality

- Initiate and implement appropriate service standards. Demonstrate them by training and motivating the team while carrying out their duties

- Improve and maintaining a culinary training program for all new employee/ ongoing mentorship and training for existing staff

- Foster and promote a cooperative working environment, friendly working culture by maximizing the productivity and boosting employee morale

Customer Satisfaction

- To ensure provide good quality food products for the guests and provide excellent services in achieving customers\xe2\x80\x99 satisfaction

- Responsible in creating innovative and exciting menus by providing a balanced range of cuisine to meet customers\xe2\x80\x99 requirements

- Customer oriented and work comfortably in front of customers, create an exciting and quality experience at the Omakase table

- Handling customers\xe2\x80\x99 feedback. Investigate and resolve customer\xe2\x80\x99s complaint in a prompt, courteous and professional manner with proper documentation and resolutions

Restaurant Marketing Plans

- To involve in any marketing activities, provide ideals in order to run promotion campaigns

- Communicate all promotions in a timely and professional manner to both front of house and back of house by crafting and distributing promotion briefs

Requirements

- At least 15 years working experience, must have strong Japanese culinary experience, specializing in Japanese cuisine

- Strong interpersonal and leadership skills with a \xe2\x80\x9chands-on\xe2\x80\x9d experience

- Excellent time management and attention to details

- Ability to work effectively in a fast-moving environment with a proven track record of results

- Menu development and culinary innovation experience; knowledgeable in beverage preparation for Japanese restaurant

Business Edge