Industry: Food
Location: New York, NY
Salary: $72K -88K
Visa Sponsor: No
Language: English: Business Level, Japanese: Conversation Level
Detail: Japanese Restaurant is seeking a Restaurant Operation Manager at NYC.
Position Highlight
This position is responsible for assisting in the management of the Japanese Restaurant. This position must pursue the Company philosophy “Corporate Ideal of the Restaurant.”; ensuring that all customers are “touched” and “moved” by Japanese hospitality and that each customer receives a uniquely thrilling dining experience, moments of satisfaction, and thus meet with the Company philosophy. This individual is also responsible for organizing manpower and materials within the Restaurant standard.
Sales Activities
* Sell our menus successfully to customers and offer them hospitality service at all times.
* Meet or exceed regular sales goals as set by Management.
* Have complete knowledge of menus.
* Infuses every aspect of sales activities and customer contacts with spirit of hospitality.
* Gives advice to employees on sales tactics regarding food and beverages.
Manager Activities
* Demonstrates constant understanding of the synergy between successful food & beverage and excellent sales activities; with the result being overwhelming customer satisfaction with hospitality service and the novelty of Japanese foods.
* Secures and allocates manpower, materials and management attention optimally to give the “Dining Experience” to the customers.
* Priority is to satisfy a customer in the dining area. Be in the dining are as much can to meet with the customers eyes to eyes, heart to heart and smile to smile. Exemplify yourself to the employees as a good example of excellent customer relations.
* Complete timely and accurate reports to Management.
* Follow and successfully complete all reasonable directives for business given by Management.
Manager Activities (Continued)
* Support the control and contain the direct cost (food cost, beverage cost, supply cost and wage) with reasonability
* Manages the HACCP program: ensures all aspects of the restaurant to meet NYC Health Codes; ensures customer restrooms are always clean, the dining area is neat, and all meals are served on spotless dishes with clean cutlery.
* Provide constant feedback to team members; praising him/her when something is done right and reprimanding him/her when there is a problem.
* Communicate with Culinary operations, sharing menu ideas so that all restaurants can improve. Recommend ideas to the Company that will help the restaurants increase sales or operating profits.
* Undertakes preventative maintenance of the restaurant facilities, mechanical systems, plumbing systems, equipment and tools by collaborating with the corporate office.
Employee Management, Training & Development Activities
* Checks and confirms that the dining has the positive teamwork and an efficient personnel system.
* Consistently train employees and provide a menu model by “leading by example” at all times.
* Trains the Dining Servers and Host/Hostess in collaboration with the Management.
* Takes quick and appropriate disciplinary action when an employee provides a customer with poor service or causes the customer discomfort. Establishes a “Zero Tolerance” policy and consistently enforces it.
* Always direct and motivate the employees to become an excellent employee who has a priority to satisfy the customer and who is willing to learn knowhow and skills to do it.
* Promotes employee teamwork and motivates them by providing a work environment that is safe and free
of hazardous conditions, unlawful discrimination, harassment, and retaliation; complies with all Federal, State, and local laws and regulations (i.e. never serve alcohol to minors).
* Always maintains the image of the Company
Physical Requirements & Working Environment
* Ability to talk and/or regularly hear. The employee is frequently required to stand, walk; use hands to finger, handle or feel, and reach with hands and arms. The employee is occasionally required to sit and stoop, kneel, or crouch.
* Ability to read and analyze written information on a computer terminal. In addition, frequently requires vision abilities such as close vision, peripheral vision, depth perception, and the ability to adjust focus.
* Ability to consistently smell and identify odors, especially of decay.
* Must be able to regularly lift and/or move up to 50 pounds.
* While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts. The noise level is usually moderate.
Minimum Qualifications Needed
* Written and verbal communications skills in order to communicate effectively with staff and customers in English.
* Ability to read, analyze and interpret memos and directives from management.
* Ability to calculate figures and amounts such as discounts, sales totals, commissions, proportions, percentages, area, circumference and volume.
* Well-developed interpersonal skills. Ability to get along well with different personalities and to work well in teams. Must be friendly, courteous and helpful to customers. Must be tactful, mature and flexible.
* Ability to use Microsoft Excel and Word required.
* Knowledge of Japanese history, culture and cuisine is required.
* Food Protection Certificate is required.
Education/Experience
* 2 years management experience in the industry is required, or
* At least 3 years of restaurants experience is required, or
