Restaurant Manager (Japanese Restaurant)

Responsible for the management of the shop in compliance with the company's requirements and policies, specifically the Operations Standard. This includes planning, coaching, supervising staff, and coordinating with other departments or individuals both inside and outside the company to accomplish objectives and satisfy customers 100%.

1. Service quality

• Responsible for all customer service in the restaurant

• Strictly implement and control employee management, supervision, training, and management in accordance with company regulations.

• Regularly communicate with clients to understand their tastes, psychology, and preferences.

• Implement and control the implementation of restaurant promotions and marketing plans in order to communicate and explain to customers

2. Food & drink quality

• Control the processing operations of food and beverages according to company standards.

• Control the quality of food and beverages according to company standards

• Collaborate with relevant departments to improve restaurant menus.

• Coordinate with the training manager to develop training plans, content, and conduct training process evaluations.

• Control the operations, scheduling, and scheduling of employees based on the restaurant's business situation.

• Implement and control the monthly timing of restaurant employees.

• Evaluate the work efficiency of department employees on a monthly basis. Evaluate employees after their probation period

• Propose to recruit, reward, discipline, transfer, or terminate employees.

• Assessors authorize and delegate subordinates to evaluate their work abilities.

• Control the implementation of employees' compliance with labor rules

• Coordinate with various departments to implement policies and benefits for employees.

3. Manage rewards and implement marketing plans.

• Coordinate with the marketing department to plan and implement communication plans and customer incentives.

• Financial management

• Execute and control sales revenue and monthly tip delivery.

• Control the execution status of customers' red invoices.

• Control the implementation of customer discount policies for cashiers.

4. Goods and asset management:

• Directly inspect and sign orders, equipment, and tools.

• Implement and control the delivery of materials, equipment, and tools for goods.

• Execute and control the import and export of restaurant goods.

• Control the monthly tracking of tools, equipment, and assets, explain the amount of damage and loss to superiors, and plan for repairs and replacements.

• Implement and control the execution of goods destruction as stipulated by the company.

5. Implement and enforce company processes and regulations

6. Financial management:

• Implement and control sales revenue and monthly tip delivery execution.

• Control the implementation of customer red invoices.

• Control the implementation of customer discount policies for cashiers.

7. Perform other work assigned by Operation manager.

• Report daily or unexpected work as requested by the Operation manager.

• Perform additional tasks as requested by Operation manager.

• Meal allowance 45k/working day

• Service charge

• TIP

• Holiday bonuses according to regulations: 1/1, 30/4, 2/9

• New Year's lucky money

• Annual health check-up

• PVI advanced insurance package

• Participate in all types of social insurance

• Union regime (after 3 months to join): gifts on the following days: Birthday, 8/3, 20/10, 1/6, Mid-Autumn Festival, Lunar New Year, Wedding, etc.

• Uniforms provided (with depreciation)

• College degree or above

• Good at English

• Ability to analyze and solve problems

• Ability to communicate effectively

• Continuous Process Improvement

CV in English