Job Description
<Job Responsibilities> ・Lead the floor and kitchen team ・Oversee daily operation work with Head Chef/Bar Supervisor on food/beverage mune in routine basis to enhance menu offer ・Provide training to them to meet service standard ・Monitor house rules, health and safety, food and beverage quality standards ・Manage overall stock control, shelf life damage and loss ・Ad-hoc duty
Job Requirement
<Necessary Skill / Experience > ・Around 10 years of experience in food industry with 5 years in management level ・Business level of Japanese speaking skills <Preferable Skill / Experience> ・Modern Japanese restaurant experience is an advantage ・Experience in new restaurant opening project is an advantage