General Manager (Japanese Restaurant)

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.
Functional Role:
Management:
- Quality control: constant checks, quality product, quality service.
- Following up on trainings, debrief every training session that was held by the management trainees and work on improvement.
- Manage the BOH team and coordinate cluster positions for Human Resources and Chief Accountant with Frasers (and Frasers Management as necessary).
- Build a strong management team with a good foundation and clear vision of Mizumi’s positioning.
- 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.
- Daily, weekly, monthly, and quarterly reporting to the Managing Director of Eight Four Collective.
- 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.
Service Management:
- Leading the development of FOH team’s guest service skill through interesting and creating training methods.
- Product focused training.
- Ensures highest level of guest satisfaction by providing quality guest services and amenities.
- 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).
Training:
- Management training / Inclusive of management training manuals.
- Bar training.
- Training for service flow in bar and lounge areas.
- Training manuals, bar manual, cocktail manuals.
Follow up:
- Observation and further development of service skill and level.
- Work on team appraisals and development plans with the HR department.
- General maintenance of venues.
- Daily Briefings with Management Team.
- Implement all Standards and Procedures.
- Analyze item sales with team and work on improvements.
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.
Dimensions:
Reporting to Managing Director of Eight Four Bespoke Concepts (EFBC), the operations management consultant of Mizumi as appointed by BIM Group (Owner).

Academic Qualifications:
Bachelor&039;s Degree in Business/Hospitality Management or related fields.

Professional Experience:
- Having at least 05 years of experience handling equivalent position. At least 01 year of prior Japanese venue experience.
- Working in Hospitality industry, preferably in hotels or restaurants/bars.

Skills, Knowledge & Competencies:
- Computer literacy skills, MS Office.
- Well- written and well- spoken English.
- Ability to communicate with the team and other departments, interact with guests, employees and third parties.
- Strong leadership, management, and training capabilities.
- Independent, sociable, energetic, presentable, creative with strong leadership.

Laptop, Chế độ bảo hiểm, Phụ cấp, Chế độ thưởng, Chăm sóc sức khỏe, Đào tạo, Công tác phí, Nghỉ phép năm, CLB thể thao

Cập nhật gần nhất lúc: 2024-05-12 04:25:03