General Manager- Japanese Concept

A. Operations Management

• Ensures implementation of approved policies, procedures and programs and checks adherence to company standards.
• Ensures smooth flow of food and beverage production and service particularly on peak hours. Monitors smooth flow of service by all sections.
• Ensures that all branches are maintaining its overall cleanliness including restroom maintenance.
• Ensures uniformity and standardized systems are being used in all branches.
• Directs the restaurant's management team to attain high level of performance in their operations.

B. Planning

• Provides the General Manager with all the necessary information, analysis and recommendations on how each branch and the company can achieve its targets, particularly those related to sales and costs.
• Forecasts realistic targets for each branch.
• Develops and submits plans for restaurant operations and manpower requirements.

C. Budgets/Control

• Achieve the targeted sales and costs forecasts by:

i. Investigating deviations from sales targets and initiating corrective actions and alternative strategies.

ii. Analyzing all the restaurant's operating costs and instituting improvements designed to increase return from sales through greater efficiency (labor cost and utilities).

iii. Participates in productions costs by observing and advising the Kitchen Manager/ Restaurant Manager on requisitions, food storage and waste control management

1. Coordinates with the Human Resources Department on manpower requisition and control.

2. Plans, develops and implement cost savings measures.

3. Approves all requisition from the dining and maintenance departments before forwarding to the Purchasing Department and Engineering and Maintenance Department.

D. Guest and Public Relations

• Establishes good community and guest relations.
• Conducts periodic competitor check and reports their performance.
• Updates himself on current activities around each branch's trading area.

E. Management Team Supervision

• Evaluates work performance of all restaurants management team.
• Recommend employees for promotion.
• Counsel employees for promotion.
• Advises the Human Resources Department of the need for training or retraining of personnel.
• Schedules branch meetings at least twice a month.

F. Restaurant Maintenance and Condition

• Directs the Maintenance Officer and his team in achieving their department's goals and objectives.
• Advises the General Manager on the maintenance issues and concerns of all branches.
• Ensure that all restaurant equipment are maintained and in good condition.
• Develops and recommends maintenance policies and procedures to be implemented in all branches.

G. Safety and Security

• Ensures that safety and security policies and procedures of all branches are in place.
• Advises the Kitchen Manager/ Restaurant Manager and all departments on any safety and security malpractices.
• Advises the Human Resources Department on the performance of the Security guards for all branches.

Job Specifications:

• Bachelor's degree in Food Technology, Culinary Arts, Nutrition, HRM or any other food related discipline.
• At least 5 years experience in the same position/ level from the same group of restaurants

a. Certification or thorough knowledge and experience in:

b. Quality standards

c. GMP

d. ServSafe

e. HACCP

f. FDA regulations for the food industry

g. Food Safety, Sanitation and Hygiene principles

h. Food Industry Managerial skills

• Can work long hours
• Willing to be assigned within Metro Manila
• Available to start anytime
• Preferably with experience from fine dining/ japanese concept is an advantage (But not required)

Benefits

• Competitive Salary Package
• Company Events
• Employee Discounts

Job Types: Full-time, Permanent

Pay: Php80, Php100,000.00 per month

Benefits:

• Additional leave
• Company events
• Employee discount
• Health insurance
• Life insurance
• On-site parking
• Opportunities for promotion
• Promotion to permanent employee
• Staff meals provided

Work Location: In person