Restaurant Manager

PROPERTY: GRAND HOTEL HAMAMATSU

JOB CATEGORY: Food & Beverage

SCHEDULE: Full-Time

Job Summary

The Restaurant Manager is responsible for overseeing all aspects of the restaurant's daily operations. Assists in the daily supervision restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods Responsible for maximizing revenue, managing costs, and maintaining excellent standards of food quality, cleanliness, and guest satisfaction. Determines training needed to accomplish goals, then implements plan.

Requirements

• Previous experience in a restaurant management role, preferably in a hotel or upscale dining establishment.
• Strong knowledge of food and beverage operations, including menu planning, cost control, and quality management.
• Exceptional customer service skills with a genuine passion for creating memorable dining experiences.
• Excellent communication and interpersonal skills to interact with guests, staff, and other departments.
• Attention to detail and a commitment to maintaining high standards of cleanliness, hygiene, and food safety.
• Ability to work in a fast-paced environment, multitask, and prioritize tasks effectively.
• Flexibility to work evenings, weekends, and holidays as required.
• Business level English proficiency and native Japanese required.

Qualifications & Responsibilities

• Oversee the daily operations of the restaurant, including opening and closing procedures, staff scheduling, and shift management.
• Lead, train, and motivate restaurant staff to deliver exceptional customer service and uphold the highest standards of professionalism.
• Monitor and maintain food and beverage quality, presentation, and consistency to meet or exceed guest expectations.
• Manage inventory, order supplies, and ensure proper stock levels are maintained to support efficient restaurant operations.
• Monitor and control costs, including food and beverage costs, labor expenses, and operational expenditures, to achieve financial targets.
• Handle guest inquiries, concerns, and complaints promptly and professionally, striving to resolve any issues to the guest's satisfaction.
• Ensure compliance with health, safety, and sanitation standards, as well as legal regulations and company policies.
• Collaborate with the kitchen staff to coordinate menu planning, special events, and menu changes to meet guest preferences and market trends.
• Conduct regular staff meetings to communicate updates, provide training, and foster a positive work environment.
• Implement and maintain standard operating procedures (SOPs) for the restaurant, ensuring consistency and efficiency in service delivery.
• Work closely with the sales and marketing team to promote the restaurant, attract new customers, and increase repeat business.
• Prepare and analyze reports on sales, expenses, and other performance metrics to assess the restaurant's performance and make data-driven decisions.