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Restaurant Manager

2 weeks ago

Waitakere City Auckland, New Zealand Sushi Tomi Westgate Ltd Full time

As the Restaurant Manager, you will be responsible for overseeing the daily operations of the restaurant, ensuring the highest standards of customer service, quality, and efficiency. You will lead a team of 12-15 dedicated staff, maintain smooth operations, and ensure that all guests leave with a memorable experience

Minimum 30 hours guaranteed

Job Requirements.
- Must have previous experience as a restaurant manager
- Must have minimum 3 years of experience in Japanese food outlet
- Hold a qualification in hospitality management or relevant bachelor’s degree preferred but not mandatory
- In-depth knowledge of Japanese cuisine and beverage, cooking technique, ingredients, and sauces
- Good knowledge of marketing
- Hold current Manager Certificate, LCQ and Food Safety certificate
- Excellent communication and interpersonal skills
- Ability to multitask and work in a fast-paced environment
- Demonstrate trustworthiness and ability to work autonomously
- Strong team work spirit and leadership skill.
- Ability to handle the customers in a professional way
- Experience in setting up procedures and processes for the smooth restaurant operation
- Be flexible with work schedule to cover the 7-day restaurant operation.
- Ability to curate special set menus
- Proficiency in paperwork management
- Ability to train new staff and maintain restaurant service level
- Must have no criminal records

Job Responsibilities
- Responsible for day-to-day restaurant operation: stock and inventory control, placing order, selecting food products, financial transactions, staff work, health regulations, handling customer requests or complaints and others
- Maintaining high level of customer service and satisfaction
- Supervising operation of restaurant to maximize profitability, minimize legal liability, and conform to alcoholic beverage regulations
- Delegating jobs and responsibilities to restaurant staff effectively
- Selecting, training, and supervising staff to deliver good services to customers
- Planning menus in association with chefs and controlling the quality of foods served
- Planning marketing strategy of the restaurant, including special promotion and other relevant activities if required (special functions, happy hours, SNS marketing, and others)