Restaurant Manager for Daily Operations

Lead daily restaurant operations as a Restaurant Manager. Oversee staff, manage inventory, and enhance customer service while ensuring adherence to health and safety regulations.

This role involves planning, organizing, and controlling restaurant functions to ensure smooth operations. You will establish the menu, implement procedures, supervise employees, and conduct performance reviews. Additionally, balancing cash and maintaining inventory will be integral to your success in this position.

Key Responsibilities:

• Plan and evaluate daily restaurant operations

• Establish menu offerings and related procedures

• Balance cash and complete cash reports

• Supervise staff and conduct performance appraisals

• Negotiate with suppliers for food and supplies

Requirements:

• Secondary school completion is required

• Minimum of 3 years in food service industry

• Previous supervisory experience is an asset

• Proficient in English;
Japanese is a plus

• Commitment to health and safety standards

Harness your food service expertise to elevate restaurant operations and customer satisfaction.