Japanese Restaurant Manager

Your Day-to-Day People ​ ​ • Works with Human Resource Manager to ensure the departmental performance of staff is productive ​ • Ensures compliances to hotel Reward & Recognition initiatives with active nomination for F&B colleagues. ​ • Train colleagues to make sure they deliver with compliance and to the standards we expect ​ • Adhere to hotel disciplinary procedures during major/minor act of misconduct. ​ • Works with Superior on manpower planning and management needs ​ Financial ​ ​ • Anticipate market changes and review operations when necessary ​ • Conduct competitor analysis ​ • Actively pursue cost saving measures ​ • Liaise with Sales Manager during tender process to obtain new accounts; Food and Beverage specific ​ • Manage wage and beverage cost ​ • Forecasting ​ • Stock control ​ ​ Guest experience: ​ ​ • Effectively manage the restaurant by ensuring the following: ​ • Oversee the Implementation of standards as detailed in the departmental standards and procedures manual ​ • Adhere to opening and closing procedures ​ • Adhere to bill paying procedures ​ • Conduct effective shift briefings ensuring all staff are aware of VIPs, special occasions, daily specials; emphasis on upselling certain products; etc ​ • Personally meet and farewell a minimum of 80% of your customers ​ • Encourage and motivate staff to provide optimum service during all shifts ​ • ​Share recommendations and guest comments to Chef and Food and Beverage Assistant Director to reflect current customer profile ​ • Develop and implement Promotions Calendar for F&B products in restaurant ​ • Manage special event concepts ​ • Create positive publicity opportunities ​ • Manage customer database and utilize effectively ​ • Up-sell property facilities ​ • Analyze food and beverage statistics through point-of-sale system ​ Responsible Business ​ ​ • Demonstrate compliance to Food Safety Management safety policies and procedures and ensure all procedures are conducted safely and within FSMS guidelines and ensure your direct reports do the same ​ • Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly ​ • Initiate action to correct a hazardous situation and notify supervisors of potential dangers ​ • Log security incidents and accidents in accordance with hotel requirements ​ Accountability ​ ​ • Number of employees supervised – ​ Direct - Food and Beverage Supervisors / Food and Beverage Attendants ​ • Annual Operating Profit/Payroll Budget – ​Restaurant Revenue Target​ • Key Metrics – ​ Restaurant Revenue Target ​ • Employee Satisfaction Survey ​ ​