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Restaurant Manager

Hana Yakiniku

Restaurant Manager

Hana Yakiniku
Recruiter active 1 week ago The recruiter at this company was last active reviewing applications.
Myanmar - Mandalay
Full Time
Verified This job has been verified by the company as a real job vacancy.
26 Mar 2023

Experience level


Job Function

Food and Beverage

Min Education Level

Bachelor Degree

Job Description

o Promote, work, and act in a manner consistent with the mission of HANA YAKINIKU Japanese BBQ Restaurant: [To become the most famous Japanese Restaurant in Mandalay Region]
o Promote, work, and act in a manner consistent with the mission of HANA YAKINIKU Japanese BBQ Restaurant.
o Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs are followed and completed on a timely basis.
o Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
o Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
o Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
o Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
o Compile and balance cash receipts at the end of the day or shift.
o Perform various financial activities, such as cash handling, deposit preparation, and payroll.
o Supervise and participate in kitchen and dining area cleaning activities.
o Estimate ingredients and supplies required to prepare a recipe.
o Investigate and resolve complaints regarding food quality, service, or accommodations.
o Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
o Control inventories of food, equipment, smallware, and liquor, and report shortages.
o Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
o Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
o Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
o Specify food portions and courses, production and time sequences, and workstation and equipment arrangements
o Forecast staff, equipment, and supply requirements, based on a master menu.
o Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
o Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
o Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
o Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
o Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
o Be knowledgeable of restaurant policies regarding personnel.
o Perform personnel actions, such as hiring and terminating staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets
o Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
o Continually strive to develop staff in all areas of managerial and professional development.
o Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
o Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.
o Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
o Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.
o Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related tasks
o Attend all scheduled employee meetings and offers suggestions for improvement.
o Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
o Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.

Open To


Job Requirements

o Be 32 years of age or older
o Degree Holder

o Three or more years of front-of-the-house operations and/or experience as an assistant manager in food and beverage industry

o Must have good marketing sense

o Must have good command on MS Office especially Excel
o Able to understand and speak using the predominant language(s) of guests (Fluent English is necessary and Chinese or Japanese will get more priority over others)
o Excellent basic mathematical skills
o Able to handle money, operate a point-of-sale system and email
o Able to work in a standing position for long periods of time (up to 5 hours)
o Able to reach, bend, stoop and frequently lift up to 50 pounds
o Stamina and availability to work 50 to 60 hours per week
o Able to display leadhership capability to subordinates and train them accordingly

What We Can Offer


• Bonus & Commission
• Meal or Travel Allowance
• Overtime Payments
• Rewards for over performance


• Fun working environment

• Sky is the limit

• Make a difference

• Join a winning team

Career Opportunities

• Training provided when needed
• Learn new skills on job
• Career growth
• Management potential

About Our Company

“Yakiniku” 焼肉 Japanese Barbecue
Yaki = Grill
Niku = Meat

* Grill meat dishes served at Japanese barbecue restaurants.
* The culture derived from Korean who fled the country during Korean War (1945) and became popular in Japan.
* Mainly use beef to grill
* Yakiniku is a variant of Bulgogi in Korea
* Sauces are based mainly on Soy Sauce, Mirin and Sake