Assistant Manager of Dining Operation

Mitsukoshi USA; Florida; On-site; USD 45,000 - 65,000; Full time

Job summary

Mitsukoshi USA is seeking a Restaurant Supervisor to lead front-of-house operations and ensure exceptional OMOTENASHI service. The role focuses on achieving sales goals, maintaining menu knowledge, and coaching staff to deliver a superior dining experience.

The ideal candidate has 2 years in a restaurant, 1–2 years in supervision, and may hold a ServSafe certificate. Bi-lingual and knowledge of Japanese cuisine are a plus, with English as the primary communication language.

Qualifications

• Two years of experience in a restaurant business.
• One to two years of supervisory experience.

Responsibilities

• Sell menus and provide OMOTENASHI service to guests.
• Meet or exceed sales goals set by management.
• Maintain complete knowledge of menus and provide guidance on sales tactics.
• Supervise staff to ensure dining experience meets standards.
• Manage HACCP compliance and cleanliness as per standards.
• Prepare timely and accurate reports for management.

Skills

Analytical thinking

Attention to detail

Communication

Education

High School Diploma

Tools

Microsoft Word

Microsoft Excel

Job description

Job Description

Job Description

Essential job Functions:

• Sell our menus successfully to Guests and offer them OMOTENASHI service at all times.
• Meet or exceed sales goals as set by Management.
• Have complete knowledge of menus.
• Infuses every aspect of sales activities and Guest contacts with spirit of OMOTENASHI.
• Gives advice to employees on sales tactics regarding food and beverages.
• Demonstrates constant understanding of the synergy between successful food & beverage and excellent sales activities (one plus one is greater than two); with the result being overwhelming Guest satisfaction with OMOTENASHI service and the novelty of Japanese foods.
• Secures and allocates manpower, materials and management attention optimally to give the “Dining Experience” to the Guest.
• Priority is to satisfy a guest in the dining room. Be in the dining room as much as possible to meet with the Guests eyes to eyes, heart to heart and smile to smile. Exemplify yourself to the employees as a good example of excellent Guest relations.
• Supervisor Cultural Representatives.
• Complete timely and accurate reports to Management.
• Follow and successfully complete all reasonable directives for business given by Management.
• Assists the manager control and contain the direct cost (food cost, beverage cost, supply cost and wage) with reasonability, i.e. without diminishing, lowering, sacrificing the Company’s Good Will, quality standard of food, beverage, and Service Excellence.
• Manages the HACCP Program: ensures all aspects of the restaurant meet Health Codes and/or exceed Disney standards; ensures Guest restrooms are always clean, the dining area is neat, and all meals are served on spotless dishes with clean cutlery.
• Provide constant feedback to team members; praising him/her when something is done right and reprimanding him/her when there is a problem.
• Communicate with other Assistant Managers within the operations, sharing menu ideas so that all restaurants can improve.

other job functions:

• Work together as a team with all other assistant managers.
• Recommend ideas to the Company that will help the restaurants increase sales or operating profits.
• Undertakes preventative maintenance of the restaurant facilities, mechanical systems, plumbing systems, equipment and tools by collaborating with the Operations Support.
• Follow policies and procedures as stated in Mitsukoshi and Procedure handbook.
• Perform other job duties as directed by the Manager.

Physical Effort:

• Must be able to lift or push 100 lbs.
• Sitting
• Standing
• Lifting
• Walking
• Seeing
• Reaching
• Able to smell and identify orders
• Able to work with fingers

Working Conditions:

• Moderate Noise
• Restaurant environment

qualifications:

• High School Diploma required
• Two (2) years of experience in a restaurant business
• One (1) – Two (2) years of supervisory experience.
• Bi-lingual and knowledge of Japanese Cuisine, preferred but not required
• Strong analytical and problem-solving skills.
• Attention to detail a must.

other qualifications:

• Able to effectively communicate verbally in English with superiors, colleagues, Guests, and individuals inside and outside the Company.
• Able to work effectively and relate well with others Including superiors, colleagues, and individuals inside and outside the Company. The employee exhibits a professional manner in dealing with others and works, to maintain positive working relationships.
• Able to do basic arithmetic which includes subtraction, addition, division, multiplication and counting of items. The employee must also be able to analyze and solve simple problems.
• Able to read and analyze written information
• General understanding of employment laws
• Possession of knowledge and ability to use Microsoft Office software, Word and Excel
• ServSafe Certificate