Job Description

Restaurant Manager oversees daily operations, ensuring high standards of service, food quality, and financial performance. Responsibilities include staff management, inventory control, customer service, and adherence to health and safety regulations. Strong leadership, cultural awareness, and hospitality experience are crucial. Here's a more detailed breakdown: Key Responsibilities:

Staff Management:

Hiring, training, and supervising both front-of-house and back-of-house staff. Creating schedules, managing performance, and fostering a positive work environment.

Customer Service:

Ensuring exceptional guest experiences, handling complaints, and gathering feedback to improve service.

Operational Efficiency:

Managing daily operations, including opening and closing procedures, table management, and ensuring smooth service flow.

Inventory Management:

Monitoring stock levels, ordering supplies, and managing food costs to minimize waste.

Financial Management:

Contributing to budgeting, tracking revenue and expenses, and maximizing profitability.

Food Quality and Safety:

Ensuring food preparation and presentation meet the restaurant's standards, and that health and safety regulations are strictly followed.

Compliance:

Ensuring adherence to all relevant health and safety regulations, as well as local laws and licensing requirements.

Marketing and Promotion:

Working with the team to promote the restaurant, attract new customers, and increase revenue.

Menu Development:

Collaborating with the culinary team to develop and refine menus, considering customer preferences and market trends.
Essential Skills and Qualifications:

Leadership:

Ability to motivate and guide a team, resolve conflicts, and delegate tasks effectively.

Communication:

Excellent verbal and written communication skills in both Japanese and English (or the local language).

Customer Service:

Strong focus on providing exceptional guest experiences and handling customer feedback professionally.

Hospitality Experience:

Extensive knowledge of restaurant operations, service standards, and food and beverage trends.

Cultural Awareness:

Understanding of Japanese culture and cuisine, and the ability to adapt service styles accordingly.

Problem-Solving:

Ability to identify and resolve operational issues efficiently and effectively.

Financial Acumen:

Understanding of restaurant finances, budgeting, and cost control.
Job Types: Full-time, Part-time

Pay: 12.21 per hour

Expected hours: 38 per week

Benefits:

UK visa sponsorship
Work Location: In person