일본 레스토랑 체인점, Gyu-Kaku, 터스틴, 세리토스, 샌디에고 각 지점에서 매니저로 일하실 성실한 분을 모십니다.
이력서 보내실 때 어느 지점에서 일하시고 싶으신지 명시해 주세요. 영어 필수!
이력서 : gyuoffice.eri@gmail.com

General Position Summary

This position is responsible for the overall operation of the assigned restaurant on a daily basis including, staffing and training of all employees, enhancing their capabilities and fostering growth, as well as cost control, service standards, operational procedures and policies, customer satisfaction, sanitation, environment control, cash handling, staff motivation, safety, cleanness, and security by performing the following duties personally or through subordinates. Employees must be able to increase sales, increase profit, increase guest satisfaction and increase
employee retention.

Essential Job Functions

Operations Management
 Ensures that the restaurant operates efficiently and effectively within the company’s operational guidelines and objectives.
 Assists formulating monthly sales goals that correspond to budgets and meet corporate goals.
 Responsible for maximizing daily sales and effectively managing costs, labor and cash control.
 Reviews and monitors expenditures to ensure that they conform to budget limitations.
 Weekly meets with management to report performance, necessary improvements and problems.
 Ensures health, safety and sanitation standards are maintained in compliance with the company policies and
government regulations.
 Provides input to the development of product strategy and research and development of new and emerging
products.

Purchasing and Food Preparation

 Ensures that all menu items are prepared according to recipe and presented in accordance with the company
standards.
 Purchases food with the given guidelines by Enry JP Corporation.
 Ensures that ordered products are delivered in a timely manner and stored and handled properly to ensure
quality and freshness at all times.
 Ensures that food delivered to the restaurant is in good quality, invoices are correct and food is stored in a
temperature-controlled unit within the allowed time of delivery.
 Ensures established standards of food safety and sanitation are maintained.
 Minimizes food waste.
 Ensures that all inventory and AvT/ Gap reports are submitted by the designated time frame.
Customer Relations
 Ensures that the quality of experience, such as product quality, timing, service, entertainment, etc is delivered to
the customers.
 Responds to customer comments and criticism in a constructive and positive manner.
 Ensures that all staff are working to exceed guests expectations.

Labor Control

 Staff restaurants with quality employees who are committed to high standards of performance.
 Recruits, screens, interviews, hires, trains, counsels and terminates employees completes necessary
documentations related to personnel actions.
 Ensures that company procedures, policies and applicable labor laws and regulations are enforced and
observed.
 Monitors and reviews work activities of the hourly staff, sets performance expectations and periodically monitors,
and appraises employee performance.
 Ensures that all employees' attendance and punctuality is within the companies’ policies.
 Delegates and advises employees regarding the company’s corporate philosophy and business practices.
 Motivates, develops and mentors employees for improved performance.
 Collects employees’ timesheets and calculates work hours for a payroll purpose.
 Performs work scheduling and shift assigning based on employees’ availability.
 Ensures that hourly staff take mandatory rest breaks in accordance with state and federal laws.

Administration

 Manages a cash register and performs daily cash deposits.
 Monitoring of petty cash receipts, ensuring that they are correctly processed and submitted.
 Receives invoices from suppliers and submits them to the Accounting Department.
 Enters daily sales amount on to the system to formulate monthly sales goals.
 Prepares monthly operational and financial reports for management.
 Performs monthly physical inventory control.
 Monitors DI (daily inventory) and Weekly inventory.
 AVT (actual vs theoretical) gap is kept within guidelines to ensure low food cost.
 Acts as primary liaison between corporate staff (including RGM) and in-restaurant staff to ensure open lines of communication and proper tracking of such (mail, billing statements, official documents, etc.).

Skills, Knowledge & Abilities:

Analysis, Communication: Speaking, Reading and Writing English, Creativity, Customer Service, Delegation, Dependability/Reliability, Employee Development, General Industry Awareness, Inventory Control, Judgment, Leadership, Listening & Understanding, Math-Basic, Monitoring/Control, Personal Computer Usage, Supervisory, Team Participation.

Qualifications

Education & Work Experience

 Bachelor’s degree from four-year college or university in Hotel/Restaurant Management or equivalent or one to
two years’ related experience and/or training or equivalent combination of education and experience.
 Six months to One year of previous experience in a similar position.
Tools & Equipment
 General office equipment including phones, personal computers, email, fax, copier, scanner etc.
 Software includes the use of Windows operating system, MS Office and POS Systems.
 Dropbox, Aloha POS, Menu Link and Outlook proficient.
Must be able to work a flexible schedule including days, nights, weekends and holidays.

**Must work a minimum of a 55 (fifty-five) hour work week. These hours must be done in the restaurant. Job does not require working from home, thus any time out of the restaurant will not be considered as part of the work week.**

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