Restaurant Manager - Japanese concept

Manage all staff working in the lobby area (water counter, service and cleaning).
Interview and recruit staff for the restaurant.
Schedule and manage employees' weekly work schedules, check and confirm employee overtime (if any);
Monitor compliance with restaurant regulations.
Guide and help employees so they can complete their best work.
Evaluate the work performance of subordinate employees, participate in probationary evaluation or evaluation of labor contract renewal.
Responsible for all operations and work in the lobby area (drink counter, service area and restroom area).
Monitor activities in the lobby area (before, during and after operating hours); Urging and reminding employees to perform; Coordinate and urge the Kitchen department to prepare dishes.
Supervise the opening and closing of daily shifts.
Review tasks that need to be prepared before service time (all positions); Arrange for pre-booked tables;
Make sure everything is ready to serve customers before opening time.
Arrange everything before closing shift and leaving.
Training for New Employees (as arranged and requested by the Training Department).
Provide guidance and training to employees under management."
In charge of QC positions and replace positions that lack staff in charge.
Receive and process feedback from customers that employees cannot handle themselves; Responsible for answering/feedback to customers.
Employee uniform management: inventory management, allocation, recall, etc.
Check raw materials, tokens, and food for preservation, shelf life, quality status, inventory volume, etc.
Manage and control service lobby area assets: items, equipment and machinery...; have a maintenance plan, restaurant equipment maintenance and repair plan;
Inventory of assets (tools, equipment, etc.)
Act as a representative to convey notices or requests from the office to employees under management.
Make reports.
Restaurant representatives work and resolve relationships with state agencies and local organizations related to the restaurant.
Contact via zalo: Quỳnh Nguyễn - [protected info]