General Manager (japanese restaurant)

Mô tả Công việc
1. Managerial/Supervisory Role:
- Develop/monitor annual budgets and manage the venue to ensure the financial performance is in line with the projections.
- Manage the BOH and be an active leader/manager of the FOH team to ensure service and training is on par with Mizumi's brand standard.
- Drive brand and value initiatives, concepts performance, and the development of people and culture which will ultimately define the success of the project.
2. Functional Role:
2.1. Management:
- Development and implementation if the Annual Plan and Goals Program to ensure on an ongoing basis optimum guest satisfaction, sales potential and profitability.
- Monitoring and managing the P/L with a strong focus on ensuring the POS is being used to manage COGS and inventory management etc.
- Build a strong management team with a good foundation and clear vision of Mizumi's positioning.
- Daily, weekly, monthly, and quarterly reporting to the Managing Director of Eight Four Collective.
- Manage the BOH team and coordinate cluster positions for Human Resources and Chief Accountant with Frasers (and Frasers Management as necessary).
- Fosters the development of a positive work environment for all employees. Mentors all levels of employees through formal and informal meetings, discussions and performance feedback.
- Following up on trainings, debrief every training session that was held by the management trainees and work on improvement.
- Quality control: constant checks, quality product, quality service.
2.2. Service Management:
- Establishing a service culture which matches the desired positioning of Mizumi as a premium destination in Hanoi.
- Developing a guest journey plan to be implemented by the service staff (from initial touch points at the hotel lobby to bidding guests farewell).
- Ensures highest level of guest satisfaction by providing quality guest services and amenities.
- Leading the development of FOH team's guest service skill through interesting and creating training methods.
- Product focused training.
2.3. Training:
- Training manuals, bar manual, cocktail manuals.
- Management training / Inclusive of management training manuals.
- Training for service flow in bar and lounge areas.
- Bar training.
2.4. Follow up:
- Daily Briefings with Management Team.
- Observation and further development of service skill and level.
- Work on team appraisals and development plans with the HR department.
- Implement all Standards and Procedures.
- Analyze item sales with team and work on improvements.
- General maintenance of venues.
3. Authority:
Leads the overall operation of Mizumi to maximize performance, profitability and return on investment by creating a positive and productive work environment and ensuring superior guest service and compliance with quality and operational standards.
4. Dimensions:
Reporting to Managing Director of Eight Four Bespoke Concepts (EFBC), the operations management consultant of Mizumi as appointed by BIM Group (Owner).