Assistant Restaurant Manager

Brief Summary

Join a vibrant team as a Restaurant Operations Manager, where you'll lead a dynamic environment while ensuring exceptional culinary experiences and smooth operational processes.

Responsibilities

• Direct and oversee all restaurant operations, adhering to high standards and regulatory compliance. Train, mentor, and supervise kitchen and service staff, promoting teamwork and a positive work atmosphere. Oversee kitchen functions and the preparation of dishes, ensuring adherence to recipes and portion control, while collaborating on menu development. Manage the restaurant's financial performance by monitoring budget, sales, and providing monthly financial reports. Address customer feedback swiftly and professionally to enhance guest satisfaction. Handle reservations and manage customer flow, adjusting seating arrangements as needed. Oversee inventory management and cost control measures to reduce waste. Ensure compliance with health, safety, and food assurance regulations.

Requirements

• A diploma or certificate in Food and Beverage, culinary arts, or a related discipline is preferred. A minimum of 5-8 years of experience in the food and beverage sector, including at least 3 years in a supervisory capacity. Strong culinary skills with hands-on experience in cuisine preparation, particularly in Japanese cuisine. Comprehensive understanding of Japanese culinary techniques, ingredients, and flavor profiles is a significant advantage. Basic proficiency in computer applications, including MS Word and Excel. Effective communication skills in English proficiency in Japanese is desirable to engage with clients.