Financial Management

• Responsible for achieving the target sales and profitability, as well as strategizing in building the sales and promotion of the restaurant

• Prepares and Analyses profit and loss statement and identifies root causes of variances and opportunities to improve sales and performance. Knowledgeable in the overall computation and balance of Profitability and Loss.

• Capable in hitting the target Labor Costs and Food Costs as set by the management.

Operations Management

• Plans programs and strategies, and directs overall operations to promote customer loyalty and achieve the sales target of the restaurant on a monthly and yearly basis

• Act as Product and Service Quality Managers - ensuring products and services provided succeed the restaurant's standards

• Ensures Restaurant is passing the Quarterly Audit by Total Quality Management Department (Spot Cash and Rev Audit)

• Experience in hiring, training, scheduling, and handling inventory is an advantage.

People Management

• Ensures proper staffing across all stations (FOH and BOH) of the restaurant

• Constantly coaches and mentor Assistant Restaurant Manager, and Staffs regarding the restaurant standards and operating procedures

• Conducts frequent checks on every station to ensure product quality and service quality

Your role as a Department Manager is to put the customer & colleagues at the center of everything you do. You need to ensure the highest possible level of customer service and ensure that the visual merchandising is executed according to our guidelines. You maximize the sales opportunities and the profitability of your store by leading with clear actions, as well as follow up on the results. You ensure you have a great team and support their development, trainings, performance and talent pipeline. Our business is your business, so when you grow, we grow.​

Key Responsibilities​

• You lead with a vision to secure the best experience for all our colleagues and customers. ​
• You analyse and follow up on Sales & Profit KPI's for your department. ​
• You support recruitment and ensures growth of team​
• You evaluate your team’s performance, provide regular feedback, and support succession through their development and training. ​
• You ensure Health & Safety, legal, and security are in accordance with H&M standards and local laws to always secure all employees and customers safety. ​

As a Restaurant Manager at Nabe Japanese Izakaya and Hotpot - SM Baguio, you will be responsible for overseeing all aspects of the restaurant's daily operations. Nabe is a lively and authentic Japanese izakaya and hotpot restaurant, and your main objective will be to deliver an outstanding dining experience to guests while ensuring smooth functioning behind the scenes. Your role involves managing a diverse team, maintaining food quality and safety standards, driving business growth, and upholding the restaurant's reputation as a top-notch culinary destination.

Key Responsibilities:

1. Team Leadership and Training:

- Train and supervise a team of staff members, including servers, cashiers, kitchen staff, and support personnel.

- Foster a positive and professional work environment, encouraging teamwork, collaboration, and continuous improvement.

- Conduct regular staff meetings, provide feedback, and organize training sessions to enhance employee performance.

2. Guest Experience and Service:

- Ensure that guests receive exceptional service and enjoy a memorable dining experience.

- Address guest inquiries, feedback, and complaints with empathy and efficiency, striving to exceed expectations.

- Monitor customer satisfaction levels and implement strategies to enhance overall service quality.

3. Restaurant Operations Management:

- Oversee day-to-day restaurant operations, including opening and closing procedures, staffing, and scheduling.

- Coordinate with the kitchen team to maintain high-quality food preparation, presentation, and consistency.

- Implement and enforce health, safety, and sanitation standards to ensure a clean and safe environment for customers and staff.

4. Food and Beverage Quality:

- Maintain the restaurant's reputation for serving delicious and authentic Japanese cuisine.

- Monitor food quality, portion control, and food presentation, ensuring adherence to the restaurant's standards.

- Work closely with the chef to develop and update menus, taking into account customer preferences and seasonal ingredients.

5. Financial Management:

- Monitor inventory levels, food costs, and other expenses to ensure profitability without compromising quality.

- Prepare and analyze financial reports, budgets, and forecasts to track performance and make data-driven decisions.

- Identify opportunities to optimize revenue and control costs.

6. Marketing and Promotion:

- Collaborate with the marketing team to develop and execute promotions, events, and loyalty programs.

- Actively engage with the local community and build relationships to increase the restaurant's visibility and attract new customers.