Restaurant Manager – Japanese Restaurant (5-Day Work Week)

Responsibilities:

• Manage the Restaurant operations to ensure the achievement of established quality and guest service quality standards and departmental revenue and profit goals
• Adhere to local regulations concerning hygiene, health, safety, or other compliance requirements, as well as local policies and procedures
• Provide support to Food and Beverage Manager in coordinating a variety of activities such as hiring and training of staff, arranging schedules, guests requirements
• Control and analyze the following on an on-going basis: quality levels of production and service, guest satisfaction, merchandising and marketing and operation costs
• Liaise closely with the Food and Beverage Manager and Executive Chef on new menu ideas and other promotional ideas in order to enhance overall business levels
• Participate in the preparation of the Food and Beverage Department budget and goals
• Perform any other reasonable duties as required by the Management from time to time

Requirements:

• Diploma or above in Hospitality Management or related field
• Minimum 8 years related experience, including supervisory experience, or an equivalent combination of education and experience
• At least 2 years in the same position in hotel field, preferably in full service, high-volume upscale dining environment
• Possesses effective leadership, communication and interpersonal skills in coordinating preparations with appropriate departments to ensure detail correctness
• Good command of both spoken & written English and Chinese