Restaurant Manager
Umi Omakase Sdn. Bhd. Kuala Lumpur Full-time
- Languages: Proficiency in Mandarin is required to effectively communicate with our Mandarin-speaking customers.
- Experience: Proven experience of 5 years or more as a Restaurant Manager or in a similar role, preferably within a Japanese restaurant or with a focus on Japanese cuisine and liquor.
- Knowledge: In-depth knowledge of Japanese culinary techniques, ingredients, and traditional dishes. Familiarity with Japanese liquor, including sake, shochu, whisky, and champagne.
- Management Skills: Experience in managing and training restaurant staff, scheduling, and performance management.
- Compliance: Understanding of health and safety regulations, food safety standards, and liquor licensing requirements.
- Leadership: Strong leadership and team management skills to motivate and guide staff.
- Communication: Excellent verbal and written communication skills to interact with staff and customers.
- Marketing and Promotion
- Develop and execute marketing and promotional strategies to attract new customers and retain existing ones, focusing on the unique aspects of Japanese cuisine and liquor.
- Coordinate with marketing teams to create and promote special events, seasonal menus, and new product offerings.
- Customer Service
- Provide exceptional customer service, addressing guest inquiries, concerns, and complaints with professionalism and urgency.
- Create a welcoming atmosphere by interacting with guests, gathering feedback, and making improvements based on their experiences.
- Leadership and Staff Management
- Recruit, train, and mentor restaurant staff to ensure they are knowledgeable about Japanese cuisine, service standards, and liquor offerings.
- Maintain a positive work environment by managing staff performance and motivating the team to provide excellent service.
- Operational Oversight
- Oversee day-to-day restaurant operations, including opening and closing procedures, to ensure smooth and efficient service.
- Work closely with the kitchen team to ensure consistent food quality, presentation, and following Japanese culinary techniques.
- Inventory Management
- Manage inventory for food, beverages, and supplies, ensuring that high-quality Japanese ingredients and liquors are consistently available.
- Monitor and control costs, including food and beverage costs, labor expenses, and other operational expenditures.
- Commission Structure: Eligible for a commission based on achieving specific sales targets. Details will be discussed during the hiring process.
- Performance Bonus: Eligible for a bonus based on overall performance.
- Parking Allowance
- Medical Allowance
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