Japanese Restaurant Manager

Role Overview: As a Restaurant Operations Manager, your main responsibility will be to manage restaurant operations to ensure that set quality and visitor service standards are met. You will also be responsible for ensuring division income and profit objectives are achieved. Additionally, you will need to follow local regulations regarding hygiene, health, and safety, as well as local policies and protocols. Providing support to the Food and Beverage Manager in coordinating activities such as hiring and training staff, arranging schedules, and meeting guests requirements will also be part of your role. Key Responsibilities: - Manage restaurant operations to meet quality and visitor service standards - Ensure division income and profit objectives are achieved - Follow local regulations on hygiene, health, and safety - Coordinate activities such as hiring and training staff, arranging schedules, and meeting guests requirements - Oversee operation expenses, customer happiness, retail and marketing efforts, and production and service quality levels - Collaborate with the Food and Beverage Manager and Executive Chef on new menu concepts and advertising ideas - Perform any other reasonable duties as required by the Management from time to time Qualifications Required: - 5-7 years of work experience in hospitality industry - Strong understanding of restaurant operations and management - Excellent communication and interpersonal skills - Ability to work collaboratively with a team - Knowledge of local regulations and policies related to the hospitality industry (Note: Additional details of the company were not provided in the job description),