Restaurant Manager (Japanese Restaurants)

Work closely with the Management and Line Departments in the pursuit for continuous improvements in the service, products and menu items, promotions and to meet productivity and profitability KPIs set by the Management. Plan the weekly staff roster, rotate and schedule all staff for full coverage to maximize productivity. Manage the sales revenue and operating expenses of the outlet, in accordance with the budget, so as to ensure cost optimization and minimize wastage. Monitor the activities of competitors and constantly find ways to improve menu offering and customer experience, so as to grow the F&B outlet’s revenue. To be actively involved in the advertising and marketing of the F&B outlet, and to work closely with the Marketing and Banquet teams. Responsible for ensuring and maintaining high level of customer satisfaction and to attend to customer issues promptly. To provide excellent service standards at all times, and to ensure courteous and efficient food and beverage services to the customers. Review customer feedback forms / outlet logbook on operational issues to correct and implement measures for improvement in food, beverage and service standards. Manage the training and management of staff, including conducting daily staff briefing and staff discipline. Work closely with the Kitchen Head Chef and the Kitchen team to ensure timely delivery of quality food. Ensure workplace cleanliness, and that the safety and food hygiene standards are met at all times. In charge of cash management of daily accounts, in liaison with the Accounts Department in the Head Office.