Job Description

The Restaurant Manager is integral in developing associates through collaborating with both the Service and Culinary team in ensuring processes are adhered to, providing operational oversight and delivering memorable dining experiences to the guests Collaborates with the Restaurant Operations Manager in the development and implementation of the business unit's annual business plan, strategies and key performance objectives to meet the outlet's financial targets Participate in strategic marketing planning and discussion of creative new initiatives within the outlet and hotel Champions close relationship with partners, guests, owners, Japanese Embassy & suppliers Manage and coordinate daily operations duties to the team and ensure smooth running of operation Lead F&B team to personalize the guest dining experience and ensure the highest possible standards in quality of products and services offering in the outlet as to meet and exceed guests' expectations Communicate with team during daily briefings Ensure and conduct regular training and re-training when needed Handles any feedback from guests Work closely with the culinary team to maintain food quality and to review and refresh menu offerings with the outlet's Head Chef Analyse and report monthly Profit & Loss, financial performances and expenses Participates in developing annual budget Implement, monitor, train and maintain control measures to impact food costs, beverage costs, labour costs and operating supply costs for the outlet and to be in line of budget Drives revenue by implementing profitable marketing initiatives based on the outlet's financial performanceTalent Profile: Diploma or Degree from a recognized hospitality / tertiary institution. A current restaurant manager in a high-end stand alone Japanese restaurant / a 5-star hotel's Japanese cuisine restaurant with a seating capacity of 100 - 200 with 3 years or more of experience in managing a Japanese restaurant Proficient in Japanese to communicate with Japanese guests and translation of menus from Japanese to English is an added advantage. Sound knowledge of Japanese cuisine (including Sake) and culture Proven record in delivering operating results in operations focusing on personalised service Service oriented with an eye for details Good interpersonal skills with ability to communicate with guests and all levels of employees Able to work under pressure and independently
Not Specified