General Manager (Japanese restaurant)

Leads the overall operation of the restaurant to maximize performance, profitability and return on investment by creating a positive and productive work environment and ensuring superior guest service and compliancewith quality and operational standards.

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 restaurant’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
- 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.
- Build a strong management team with a good foundation and clear vision of restaurant’s positioning.
- 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.
- Following up on trainings, debrief every training session that was held by the management trainees and work on improvement.
- Quality control: constant checks, quality product, quality service.

Service management
- Establishing a service culture which matches the desired positioning of the restaurant 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).
- Ensures highest level of guest satisfaction by providing quality guest services and amenities.
- Leading the development of FOH team’s guest service skill through interesting and creating training methods.
- Product focused training.

Training
- Training manuals, bar manual, cocktail manuals.
- Management training/ Inclusive of management training manuals.
- Training for service flow in bar and lounge areas.
- Bar training.

Follow up
- Daily briefings with management team.
- Observation and further development of service skill and level.
- Work on team appraisals and development plans with the HR department.
- Implement all Standards and Procedures.
- Analyze item sales with team and work on improvements.
- General maintenance of venues.