Job Description
<Job Responsibilities> <Restaurant Operations> • Manage Front of House and supervise/coordinate all related guest service activities, to deliver superior guest services and ensure absolute customer satisfaction • Coordinate and work closely with Executive Chef and kitchen team to deliver qualify guest experience. • Prepare reports at the end of the shift/week, including staff control, food control and sales • Ensure cash management procedures are completed accurately • Coordinate the operation of the restaurant during scheduled shifts. • Respond to customer queries and complaints. • Meet and greet customers, organize table reservations and offer advice about menu and wine choices; • maintain high standards of quality control, hygiene, and health and safety of dining room • check stock levels, order supplies and prepare cash drawers and petty cash. <Administrative & People Management> • Submit monthly roster and all relevant documents to HR Department for payroll purpose • Monitor administrative flow. Delegate personnel to maintain and upkeep of system.
Job Requirement
<Necessary Skill / Experience > ・Good command of English and Japanese ・Flexibility and availability to work on a Food and Beverage operation, Restaurant operating hours. ・Willing to work at nights, weekends, and holidays ・Strong knowledge of Japanese culture and food with the passion to share and promote it <Preferable Skill / Experience> ・5+ experience in key culinary & management positions with Japanese restaurants preferred ・Candidate with CS experience would be considered ・The ability to manage in a diverse environment with focus on client and customer services and upscale the restaurant standard is essential to success in this role. ・High quality food and customer service standards ・Management: Entrepreneurial, detail-minded and good persistence to work under pressure ・Core competencies: Leadership, Management, Planning ・Immediately available is highly preferred ・Cantonese is a plus