Quản Lý Nhà Hàng (Omasake)

1. Recruitment & Training:
- Collaborate with HR to hire and onboard a skilled team of service professionals and kitchen staff (if support required).
- Develop and implement training programs focusing on High-end dining experience and the unique needs Omakase and Japanese culinary/service culture.
2. Operational Setup:
- Develop and establish Standard Operating Procedures (SOPs) for all front-of-house operations.
- In charge of creating and submit annual OPEX/CAPEX as well as Business forecasting/P&L to BOM.
3. Menu & Beverage Collaboration:
- Work closely with the Head Chef and Beverage Manager to finalize the food and drink menus, with heavy focus on Cost control and Profitability.
o-Assist in crafting a Sake pairing menu to complement the Omakase experience (following Head Chef guidance).
4. Procurement & Equipment Setup:
- Propose and revise OS&E checklist and submit to BOM.
B. Day-to-day Operation:
1. Customer Experience Management:
- Ensure a seamless, high-touch customer experience from reservation to post-dining.
- Handle VIP guest relations, ensuring their needs and expectations are exceeded.
2. Staff Leadership:
- Lead, inspire, and manage the front-of-house team to deliver exceptional service.
- Conduct regular training sessions to maintain high performance and service standards.
3. Operational Excellence:
- Monitor and maintain cleanliness, ambiance, and all service operations.
- Ensure compliance with food safety and health regulations.
- Support and Coordinate with the Luxury Bar outlet in Basement as per requested by BOM.
4. Financial Performance:
- Manage daily financial operations, including budget control, inventory management, expense management, and profitability monitoring.
- Analyze and report sales performance and guest feedback, implementing improvements as needed.