Restaurant Manager (Japanese Izakaya)
Responsibilities:
- A strong focus upon pre-opening hiring requirements resulting in finding the best available talents.
- Create a pre-opening training plan for front-of-house operations including breakfast, lunch, dinner.
- Create front-of-house OSE pre-opening plan for distribution and usage.
- Assist the Director of F&B during pre-opening to create departmental SOPs.
- Supervise daily restaurant operations with a strong presence on the floor and assist the team in operations during peak meal periods.
- Ensuring that the department maintains a first class and positive visual impact including ambiance, cleanliness, orderliness and décor.
- Ongoing control and enhancement of quality standards and guest services.
- Work to continuously improve guest satisfaction.
- Work with the stewarding team to ensure that all equipment needs are met, and all equipment are properly maintained and inventoried.
- Creation and implementation of guest preference programs.
- Working with the team to create new ideas and promotions resulting in increased opportunities for food and beverage sales.
- Work closely with the Culinary team to maintain food quality.
- Ensuring a safe and healthy work environment for all colleagues.
- Maintain high team morale and team spirit within the department.
- Ensuring all training processes are in place and executed.
- Ensures all required departmental meetings are consistently conducted.
- Plays a significant role in maximising financial performance and attracting hotel and non-hotel guests.
- Assist with the creation and execution of the restaurant's budget, forecast and marketing plan.
- Ensure point of sales system are always updated and maintained with complete accuracy.
- Supports public relations opportunities to promote the restaurant.
- Conduct daily food and beverage tastings.
- Ensure compliance with all food and beverage policies, standards and procedures, including food handling and sanitation standards.
- Interact with guests appropriately during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.
- Actively participates in the hiring process to identify the right talent to support the outlet's concept in line with Standard’s recruiting guidelines.
- Provides direction to team members through coaching, guiding and celebrating.
- Continuously improve colleague retention.
- Identifies the development needs of others whilst coaching to improve their knowledge and skills.
- Manage staffing levels to meet guest service standards, operational needs and financial objectives.
- Ensure that expenses and requisitions are in line with budget and forecast.
- Be well versed in all necessary Hotel brand standards and history and ensure all direct reports are likewise versed.
Requirements
- Certificate or Diploma in Restaurant Management or extensive F&B experience.
- Minimum 2 years of relevant experience in a similar concept restaurant or restaurant capacity.
- Fluent in English, knowledge of additional languages is a plus.
- Knowledge of Japanese cuisines, their preparation and service.
- Able to perform under pressure.
- Acts as a role model to demonstrate appropriate behaviours.
- Ability to work well in stressful and high-pressure situations.
- A team player and self-starter.