The Restaurant Manager is someone who is passionate about food and customer service. They

are a problem-solver with strong work ethic and leadership skills. The Restaurant Manager

understands that customer satisfaction always takes priority but efficient restaurant operations

make it possible. They are an experienced leader with a goal to move up in the management

field.

• Monitors all restaurant operations and conditions to ensure the quality of the Trains and educates new Team Members on the Company/BRAND culture, philosophies, standards and operations.
• Creates an experience that every guest will seek to repeat.
• Manages all Team Members under their supervision, including counseling, disciplining and scheduling.
• Maintains clean and safe working conditions in the Restaurant.
• Controls costs by constantly training and educating Team Members.
• Creates a fun and energetic environment.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Identify and delegate responsibilities to Supervisors and staff to ensure objectives are met and excellent service is consistently achieved.
• Create a positive guest experience by delivering a high level of service and ensuring all staff engages guests to understand their needs and exceed expectations.
• Monitor and maintain the POS System.
• Assist in new menu implementation.
• Assist in any areas of the restaurant when staffing constraints requires.
• Identify employee weaknesses and retrain as necessary.
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
• Selects, hires, trains and develops the best Front-of-the-House (FOH) Team Members.
• Provides clear feedback through effective praise, coaching and counseling.
• Resolves Team Member conflicts constructively and professionally.
• When necessary, handles guest complaints with a sense of urgency, poise and good judgment.
• Generates reports for home office and internal use.
• Analyses weekly, monthly, and quarterly reporting against budget.
• Maintains and submits monthly labor payroll sheets.
• Oversees updates and usage of inventory tools, and audits count sheets and End of Month (EOM) reporting.
• Discusses food, beverage, and supplies opportunities from vendors with home office support teams.

• Minimum of a University degree or College Diploma or equivalent in Hospitality & Tourism.
• Minimum of 3 years in Korea restaurant operations, preferably in a middle to senior role and capacity.
• Experienced in managing large numbers of employees, both service and culinary; in fast paced environment; and cultural diversity.
• Good Technical Skills including knife work & spatial relations skills
• Organizational skills-Ability to be organized in a changing environment
• Projects and assignments are completed thoroughly, professionally and with care in a timely manner.
• Adjusts to high pressure situations and is open to change.
• Works to resolve disagreements; is respectful of peers and co-workers
• Strong restaurant operations background