Restaurant general manager
TOKYO,SA
مجموع سنوات الخبرة :11 years, 4 أشهر
Leading an upscale Japanese restaurant, Training and concept development, Recruitment, R&D.
Working on P&L with Restaurant KPI and Collaborations with other businesses. Event organization.
• Adhere to restaurant standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
• Deputies for GM in his absence.
• To assist as directed with all aspects of preparation and presentation of food the restaurant
• Provide coaching for all members of staff to ensure that they perform to the best pf their ability.
• Regularly conduct KPI and P&L reviews to analyze financial metrics.
• Appraise staff performance and provide feedback to improve productivity.
• In conjunction with the FOH/BOH management teams, accomplish human
resources objectives by recruiting, selecting, orienting, assigning scheduling, and reviewing
• Hiring and onboarding new employees.
• Effectively enforce company policies and procedures
• Work closely with the Events, carting and Private Dining to ensure successful day to day operations of private dining events
• Resolve associate and/or guest conflict through service recovery and implement change when necessary
• Liaise with the BOH Management Team to control costs by reviewing portion control and quantities of preparation, minimizing waste
• Arrange for maintenance and repair of malfunctioned equipment
• Create an engaging and energetic environment where all associates work as
a team
• Generate growth and restaurant sales through marketing initiatives • Regularly conduct P&L reviews to analyze financial metrics.
• Managing and developing 2 outlets: L’ETO CAFÉ & Secret Garden • Coordinate daily FOH & BOH restaurant operations
• Regular review product quality and research new vendors
• Control costs and minimize waste
• Conduct weekly & monthly meetings with FOH & BOH team
• Appraise staff performance and provide feedback to improve productivity.
• Create detailed reports weekly, monthly, and annual revenues and expenses.
• Weekly & monthly sales analyses, achieving sales targets and guidelines set by the company throughout effective trainings and coaching.
• Uniform ordering, distribution and inventory.
• Support in selecting, recruiting, training developing team members.
Creating all required F&B related forms, lists, checklists, manuals.
• Installing POS system in the shop -pricing, costing, item routing.
• Controlling stores, stocks and par levels in ordering and receiving all F&B service utensils.
• Prepare annual budget; schedule expenditures; analyses variances; initiate corrective actions
• Holding weekly and monthly meetings with the team in order to keep productivity of the team on high levels.
• Work with vendors and manufacturers to bring in effective marketing displays for the sales floor.
Supervise restaurant staff.
• Train staff to perform allocated roles.
• Ensuring guests satisfaction.
• Monitoring stock levels.
• Resolving guest complaint in a professional manner.
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