Responsibilities:

• Monitor daily restaurant operations duties including cashiering, food purchasing, personnel, housekeeping, repair and maintenance, security and general administration of restaurants
• Ensure operating procedures and workflows of the restaurants are in compliance with local regulatory and policies and procedures of food safety and product quality, with regular hygiene inspection
• Support and monitor daily restaurants workflow with close collaboration with operations
• Supervise the team and ensure everyday duties and responsibilities are well performed in accordance with schedule and corporate standard
• Conduct cost analysis against the target and budget, take appropriate actions in order to meet the cost budget
• Prepare monthly, quarterly and annual reports for management review
• Deliver superior customer services and absolute customer satisfaction for the restaurant
• Sociable and able to interact with customers with a strong sense of hospitality and passion
• Shift duty is required

Requirements:

• Fluent in Japanese
• Native Japanese is a plus
• Minimum of 5 years of operation experience in Japanese cuisine
• Higher Diploma or above in Hotel & Catering Management or related discipline is an advantage
• Management experience in group of catering outlets is an advantage
• Good communication, interpersonal and leadership skills
• Good command of spoken and written Chinese & English