Restaurant Manager (Japanes Fine Dining)

The Restaurant Manager oversees the daily operations of a restaurant to ensure excellent customer service, efficient staff performance, profitability, and compliance with health and safety regulations. They are responsible for managing employees, controlling costs, maintaining quality standards, and creating a positive dining experience for guests.

• Supervise daily restaurant operations and ensure smooth service.
• Recruit, train, schedule, and evaluate restaurant staff.
• Monitor employee performance and provide coaching when needed.
• Ensure high standards of food quality, presentation, and customer service.
• Handle customer complaints and resolve issues promptly.
• Manage inventory, order supplies, and control food and labor costs.
• Maintain compliance with health, safety, and sanitation regulations.
• Prepare reports on sales, expenses, and operational performance.
• Develop and implement marketing and promotional activities.
• Monitor budgets and work to achieve revenue and profit targets.
• Coordinate with kitchen staff and suppliers to ensure operational efficiency.
• Ensure restaurant facilities are clean, organized, and well-maintained.

• Bachelor's degree or diploma in Hospitality Management, Business Administration, or a related field (preferred).
• 5 years experience in restaurant management or hospitality leadership.
• Strong leadership, communication, and customer service skills.
• Knowledge of food safety standards and restaurant operations.
• Ability to manage budgets, inventory, and staff schedules.
• Problem-solving and decision-making abilities.
• Proficiency in point-of-sale (POS) systems and basic computer applications.