SanSai - Japanese Grill

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Manager Position Description


JOB FUNCTION

Restaurant managers are responsible for the daily operations of a SanSai™ Japanese Grill Restaurant. Managers must have an energetic, self-motivated, personable, service-oriented spirit in a diverse culture. They must promote SanSai™’s hands-on style, be passionate about guest service and have an uncompromising commitment to quality, freshness and taste. Besides coordinating activities among the various employees, restaurant managers ensure that customers are satisfied with their dining experience. In addition, they oversee the inventory and ordering of food, equipment, and supplies and arrange for the routine maintenance and upkeep of the restaurant, its equipment, and facilities. Managers are responsible for all of the administrative and human-resource functions of running the business, including recruiting new employees and monitoring employee performance and training.

ESSENTIAL SKILLS
1. Food Cost
- Restaurant managers must meet the parameters of the Company for budgeted food costs. Managers estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies. Restaurant managers receive deliveries and check the contents against order records. They inspect the quality of fresh meats, poultry, fish, fruits, vegetables to ensure that expectations are met. They meet with representatives from restaurant supply companies and place orders.
2. Communications - Restaurant managers must be good communicators. They need to speak well, often in several languages, with a diverse clientele and staff. Restaurant managers must also ensure that written orders are clear and understandable.
3. Hiring and Developing Employees -Restaurant managers interview, hire, train, and, when necessary, fire employees. Restaurant managers oversee the training of new employees and explain the establishment’s policies and practices. They must motivate employees to work as a team, to ensure that food and service meet appropriate standards.
4. Scheduling – Restaurant Managers schedule work hours, making sure that enough workers are present to cover each shift while ensuring that their labor costs fall within the parameters of the Company. If employees are unable to work, managers may have to call in alternates to cover for them or fill in themselves when needed.
5. Customer Service - Restaurant managers ensure that diners are served properly and in a timely manner. They investigate and resolve customers’ complaints about food quality or service. They monitor orders in the kitchen to determine where backups may occur, and they work with the chef to remedy any delays in service.
6. Cleanliness and Food Safety - Restaurant managers direct the cleaning of the dining areas and the washing of tableware, kitchen utensils, and equipment to comply with company and government sanitation standards. They make sure that health and safety standards are obeyed and that an ‘A’ Food Safety Grade is maintain.
7. Administrative - In addition to their regular duties, Restaurant managers perform a variety of administrative assignments, some of this work may be delegated to an assistant manager but restaurant managers retain responsibility for the accuracy of business records.
8. Daily Cash Deposits -Managers tally the cash and charge receipts received and balance them against the record of sales. They are responsible for depositing the day’s receipts at the bank or securing them in a safe place.
9. Security - Restaurant managers are responsible for the safety of their employees and restaurant; this includes ensuring the locking up the establishment, checking that ovens, grills, and lights are off, and switching on alarm systems.
10. Safety – Restaurant managers also monitor the actions of their employees and patrons on a continual basis to ensure the personal safety of everyone. Restaurant managers should ensure that employees are trained on the proper procedures to operate equipment. Restaurant managers should ensure that safety meetings are held monthly.

QUALIFICATIONS
Leadership – Instills trust, delegates responsibility, provides direction and trains and develops employees
Production – Takes action, achieves results
Adaptability – adapts to circumstances, thinks creatively
Relationships – builds relationships with customers and employees, facilities team environment within a diverse environment
Organizational Skills – works efficiently, works competently
Development of Others – cultivates individual talents, mediates successfully
Personal Development – displays commitment, seeks improvement
Good communication skills -they need to speak well and write clearly
Must be able to work long, irregular hours
Must be able to stand on their feet for eight or more hours a day
Must be able to lift 25lbs

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