Job Description

PRIMARY ACCOUNTABILITY The primary accountability is responsible and accountable for all restaurants activities, and assumes complete responsibility for the restaurants as necessary, He / she works t PRIMARY ACCOUNTABILITY The primary accountability is responsible and accountable for all restaurants activities, and assumes complete responsibility for the restaurants as necessary, He / she works to ensure that all activities are consistent with and supportive of the restaurant's business plan, and also ensure all employees (leaders and crew persons) are performing their job responsibilities and meeting expectations in all areas of their job descriptions. ESSENTIAL FUNCTIONS Effective Business Management 1. Maximizes financial performance and profit. 2. Helps developing and executes the business plan (key responsibilities include: purchases, manpower planning, expense control, store level marketing initiatives) for the restaurant. Achieves results by planning, managing, communicating, delegating and following up. 3. Executes company-wide marketing programs initiates programs on time, correctly and with minimal direction. 4. Identifies, proposes and develops local restaurant marketing strategies to maximize sales. Total Customer Satisfaction 1. Consistently provides a quality product and customer service experience that delivers total customer satisfaction. He or she creates an environment in which the brand ethos is communicated to customers through food and service standards. 2. Responds positively and quickly to customer concerns. He or she corrects potential problems before they affect customers. 3. Hires high quality people who demonstrate and ensure consistent customer satisfaction. 4. Ensures all employees are trained, motivated and empowered to deliver total customer satisfaction. Evaluates each employee's ability to maintain high levels of customer satisfaction. 5. Helps to develop and maintain company standards for Quality, Service and Cleanliness (QSC). Training and Development 1. Continuously improves the skills, knowledge and morale of all employees. He or she treats the employees with dignity and respect creates an environment where the entire team has a consistent level of performance. 2. Designs and maintains operations workflows in accordance to desired positioning of the brand and related standards. He creates a team around him able to maintain and perfect the implemented workflow. 3. Develops training programs for new employee orientation up to and including management training. He / she effectively utilizes all training programs currently available from third party providers. 4. Prepares qualified employees for promotion to the next position. He or she continually develops adequate numbers of shift leaders to meet the objective of the business plan. 5. Evaluates each employee's performance based on clearly communicated standards and expectations. Appropriate and Fair Business Practices 1. Ensures business and personnel practices are within the law and consistent with policies and procedures. 2. Serves as a role model and sets a positive example for the entire team in all aspects of business and personnel management. 3. Upholds company food safety, food handling and sanitation requirements, to ensure the health and safety of our customers and employees. Job Requirements . College degree is preferred. Advance Diploma or Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative. . Knowledge of computers (MS Word, Excel). . Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports. . Self-discipline, initiative, leadership ability and outgoing. . Pleasant, polite manner and a neat and clean appearance. . Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards. . Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems. . Must possess good communication skills for dealing with diverse staff. . Ability to coordinate multiple tasks such as food, beverage and labour cost while maintaining required standards of operation in daily restaurant activities. Ability to speak French and or Japanese would be preferred so as to be able to communicate with foreign suppliers and guests.