Japanese Cuisine Services Manager

Step into a key leadership role as a Japanese Cuisine Services Manager. This on-site position focuses on managing kitchen operations, staff performance, and quality food service delivery.

In this critical role, evaluate and enhance daily operations while ensuring compliance with health regulations. You’ll modify preparation methods, supervise a team of 3-4 staff, and handle customer inquiries effectively. Your skills will be key in negotiating supply arrangements and managing the overall dining experience.

Key Responsibilities:

• Evaluate operations and implement necessary modifications

• Organize and maintain restaurant inventory levels

• Supervise staff and set work schedules

• Ensure health and safety regulations are adhered to

• Address customer concerns to enhance satisfaction

Requirements:

• Completion of secondary school graduation certificate

• 3 to 5 years of relevant experience required

• Knowledge of Japanese cuisine and culinary genres

• Familiarity with point of sale systems

• Strong focus on detail in a fast-paced environment

Manage culinary excellence and customer satisfaction through hands-on leadership and effective operational strategies.