Summary
Restaurant Manager "The Oak Door" Steakhouse ,Grand Hyatt Tokyo
At Hyatt, we believe our guests select Hyatt because of our caring and attentive associates who are focused on providing authentic hospitality and meaningful experiences to each every guest.
Goal of the Restaurant Manager:
Responsible for the managing the daily opportunities required by strong leadership, and manage the day-to-day operation of iconic steakhouse "The Oak Door".
With over 16 years of excellence, The Oak Door is one of the go to establishment in Tokyo. This is a truly unique opportunity to be part of the Oak Door journey.Responsibilities
Main Duties and Responsibilities
Ensures that the Outlet is managed well by the respective employees and functions to the fullest expectations.
To be a hands-on leader and be present at all times in the outlet.
Personally and continuously verifies that guests in the Outlet are receiving the best possible personalized service.
Ensures that all employees deliver the brand promise and provide exceptional guest service at all times.
Ensures that employees provide excellent service to internal customers in other departments as appropriate.
Handles all guest and internal customer inquiries and complaints in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
Maintains positive guest and colleague interactions with good working relationships.Establishes a rapport with guests maintaining good customer relationships.
To assists with the preparation and regular update of the Outlet Budget, in close cooperation with Assistant Director of Food and Beverage ensuring targets are met and costs are effectively controlled.
To participate in the formulation of the Annual Marketing Plan to established a list of marketing activities in line with the compilation of the Annual Business Plan.
To plan the outlet weekly roster and work schedules to ensure that the outlet is adequately staffed to handle the level of business.
To attend monthly Food and Beverage meeting and daily operations meeting.To attend all other meetings and briefings as directed by the Assistant Director of Food and Beverage.
To liaise and organize with Stewarding and Housekeeping that the established cleaning schedules are strictly adhered to.
Focus attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.
To ensure that the outlet is kept clean and organized, both at the front as well as the back of the house.
To ensure the smooth and efficient operation of the Restaurant.To study, evaluate operation/procedure and suggest improvements to Assistant Director of Food & Beverage.
Qualifications
Qualifications
Full Time Management Position that requires full flexibility, ability to work weekends and holidays and a varied schedule
A true desire to understand and anticipate the needs of others in a fast paced environment
Refined verbal and written communication skills
Must be proficient in general computer knowledge, including a working knowledge of point of sale systems
Candidates should be extremely detail oriented and organized
Candidates should possess proven leadership skills
Candidates should possess strong food and beverage knowledge. Beverage knowledge should include wine, spirits and beer
Hotel experience and a thorough understanding of restaurant service
At least 3 years Previous experience as an Assistant Restaurant Manager or a Restaurant Supervisor preferred
Must possess the following strengths:
high energy, entrepreneurial spirit, motivational leader, effective communicator, and effective in providing exceptional customer service
Must be able to speak, read, and write in clear English
The ability to communicate in Japanese an advantage, not a must
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