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.
