Assistant Restaurant Manager (Japanese Restaurant)

Job Summary:

We are seeking a dynamic and experienced Restaurant Manager to lead our Japanese cuisine restaurant. The ideal candidate will possess a blend of exceptional front-of-house management skills and culinary expertise. You will be responsible for all aspects of the restaurant's operations, from leading and mentoring the team to ensuring an outstanding dining experience for our guests.

Responsibilities:

• Operations Management: Direct and manage all restaurant operations in accordance with company standards and regulatory requirements. Handle operational issues in a professional and timely manner.
• Team Leadership & Development: Lead, supervise, and provide guidance to both kitchen and service team members. Train, supervise, and support staff in all aspects of restaurant operations to foster a collaborative and positive work environment.
• Culinary & Kitchen Oversight: Ensure the kitchen operates smoothly and efficiently. Prepare, cook, and oversee the daily production of all dishes, ensuring they meet standard recipes and portion sizes. Conduct regular taste tests and plate presentations to maintain quality, and collaborate with the management team on menu development.
• Financial Management: Manage the restaurant's budget and create plans to ensure profitability. Monitor sales, provide monthly reports, and offer recommendations for business reviews.
• Customer Relations: Manage customer complaints promptly and professionally to ensure a high level of guest satisfaction.
• Customer Flow and Queue Management: Handle reservations and the waitlist, including managing cancellations, seating walk-ins, and adjusting the queue based on availability of seatings
• Inventory and Cost Control: Manage inventory for both the kitchen and front-of-house, including proper storage and rotation of ingredients to minimize waste.
• Compliance & Safety: Ensure full compliance with all health, safety, and food assurance requirements.

Qualifications & Requirements:

• A diploma or certificate in F&B, culinary skills, or a related field is preferred.
• At least 5-8 years of experience in the F&B industry, with a minimum of 3 years in a supervisory or leadership role.
• Strong hands-on cuisine preparation skills, with experience in Japanese cuisine being highly desirable.
• In-depth knowledge of Japanese cuisine, including cooking techniques, ingredients, and flavor profiles, is a significant advantage.
• Basic computer literacy, including MS Word and Excel.
• Fluent in English and advantageous if able to speak Japanese to effectively communicate with Japanese-speaking clients