Thời Trang Hải Long - LI-NING

2.Guest Experience: Maintain a welcoming atmostphere and ensure guest receive prompt, courteous, and personalized service. Address any guest concerns or complaints promptly and professionally - following SOKOGROUP's hospitality guidelines.

3.Operation Management: Assist in managing daily restaurant operations, including opening and closing procedures, inventory managment, and ensuring compliance with health and safety regulations.

4.Staff Scheduling: Assist in creating and managing staff schedules to ensure adequate coverage while controlling labor costs.

5.Quality Control: Monitor food and beverage quality, presentation, and portion control to uphold the restaurant's standards of excellence.

6.Financial Managment: Assist in controlling costs, managing budgets, and maximizing profitability through effective inventory managment, waste reduction, and upselling techniques.

7.Collaboration: Work closely with the Management Team (Company's General Director, Operation Manager, and other Restaurant Manager) to archieve business objectives, implement strategies for growth, and drive operational efficiency. Able to handle fast paced working environment.

8.Training and Development: Support ongoing training and development initiatives for staff to enhance skills, improve performance, and foster a positive work environment.

9.Promotions and Marketing: Assist in planning and executing promotional events, marketing campaigns, and initiatives to attract new customers and increase revenue.

10.Adherence to Policies: Ensure compliance with company policies, procedures, and standards at all time

Competitive Salary

Service charge

Team building, Staff party

Discount for staffs members

Slip shift allowance

*Banchelor's degree in Hospitality Management or related field preferred.

*Good English communication, Japanese is preferred

*Following company policy, rules, and SOPs.

*Good working manner.

*Honesty, Responsibility, Enthusiastic, Discipline.

*Ability to work overtime if required, working on a holiday, Tet.

*Ability to Co-op working with other departments, management, problem-solving, training and maintaining a high quality of service.

*Knowledge about Sake, Wine, and Japanese cuisine (omakase)

*At least 5-6 years experience in the Captain or Supervisor position

*Age Limit: within 24-35 year old

*Personality: Courteous, friendly, attentive and approachable.

*Language: English/Japanese/Korean/China is a advantages.