Restaurant Manager (Japanese Izakaya)

Responsibilities :

• A strong focus upon pre-opening hiring requirements resulting in finding the best available talents.
• Create a pre-opening training plan for front-of-house operations including breakfast, lunch, dinner.
• Create front-of-house OSE pre-opening plan for distribution and usage.
• Assist the Director of F&B during pre-opening to create departmental SOPs.
• Supervise daily restaurant operations with a strong presence on the floor and assist the team in operations during peak meal periods.
• Ensuring that the department maintains a first class and positive visual impact including ambiance, cleanliness, orderliness and décor.
• Ongoing control and enhancement of quality standards and guest services.
• Work to continuously improve guest satisfaction.
• Work with the stewarding team to ensure that all equipment needs are met, and all equipment are properly maintained and inventoried.
• Creation and implementation of guest preference programs.
• Working with the team to create new ideas and promotions resulting in increased opportunities for food and beverage sales.
• Work closely with the Culinary team to maintain food quality.
• Ensuring a safe and healthy work environment for all colleagues.
• Maintain high team morale and team spirit within the department.
• Ensuring all training processes are in place and executed.
• Ensures all required departmental meetings are consistently conducted.
• Plays a significant role in maximising financial performance and attracting hotel and non-hotel guests.
• Assist with the creation and execution of the restaurant's budget, forecast and marketing plan.
• Ensure point of sales system are always updated and maintained with complete accuracy.
• Supports public relations opportunities to promote the restaurant.
• Conduct daily food and beverage tastings.
• Ensure compliance with all food and beverage policies, standards and procedures, including food handling and sanitation standards.
• Interact with guests appropriately during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.
• Actively participates in the hiring process to identify the right talent to support the outlet's concept in line with Standard’s recruiting guidelines.
• Provides direction to team members through coaching, guiding and celebrating.
• Continuously improve colleague retention.
• Identifies the development needs of others whilst coaching to improve their knowledge and skills.
• Manage staffing levels to meet guest service standards, operational needs and financial objectives.
• Ensure that expenses and requisitions are in line with budget and forecast.
• Be well versed in all necessary Hotel brand standards and history and ensure all direct reports are likewise versed.

Requirements