Ref: SF44325

<VISA SUPPORT>Operation Manager – Japanese Restaurant (Ref: SF44325)

Sector Hospitality/Tourism
Type Full-time, Permanent
Location London
Salary (Annual) £ ~ 60,000 / Year
A Japanese Restaurant Group is looking to recruit an Operation Manager.
The main function of this role is to lead a culture of excellence in terms of food quality and employee professionalism, ensuring exceptional customer and employee experiences whilst supporting the strategic management and development of the group.
You will be responsible for the performance, conduct, and attitude of the organisation’s chefs and trainees; for the quality, purchasing, and profitability of the food offering; and for the effectiveness, completion and development of training programmes; reflecting the values, standards and philosophy of the organisation.
You will have full responsibility for the kitchen: from development and completion of menus and recipes; to purchasing and pricing decisions; management of kitchen resources and costs; to ensuring the professional development and progression of chefs and trainee employees whilst directing effective kitchen operations to enable the development and delivery of consistently exceptional food.

This role will suit someone who is good at implementing new systems, planning, management, and has a good commercial knowledge, and with a strong interest in Japanese or other East Asian culture/cuisine with proven restaurant management experience in an Asian themed restaurant.

TYPE: Permanent, full-time
WORKING HOURS: 5 days, 48 hours a week
SALARY: up to £60K depending on experience
VISA: The company can provide visa support for the right candidate

-Contributing to strategic planning and working as a senior manager within the organisation, ensuring that you act in the best interests of the business at all times through understanding the business strategy and goals.
-Working within the senior management team to develop and maintain a customer-focused culture and drive improvement through the development, observation, and modification of training
-Complying with and enforcing all company policies, standards, and legislative requirements relevant to maintaining effective performance, communication, training and good business reputation
-Ensuring the kitchen is a secure, safe, and positive learning environment for trainees through thorough understanding of Food Hygiene, Fire, Health & Safety regulations; attending relevant training as required
-Ensuring that all departments and key personnel are briefed on menu items, communicating all relevant provenance, allergen, nutritional and other distinctive information, especially for new items
-Ensuring that senior chefs are managing the ordering, storage, and rotation of stock in line with company policies to minimise waste and maximising freshness and value of the food product, communicating effectively with the Finance Team as required
-Identifying cost centre areas for potential waste, loss, and improvement
-Ensuring the Finance Manager has all necessary and accurate time sheets, stock sheets and wastage sheets for the Kitchen as required
-Developing people strategy and for the recruitment, selection, induction and training of staff and apprentices as and when required
-Set a clear vision for the kitchen, defining success and clear objectives for the team so they know your expectations as a manager and understand what they have to deliver
-Undertaking performance reviews as and when required for the kitchen team and to monitor all performance objectives set for staff
-Undertaking any development, coaching or performance management meetings with staff as and when appropriate
-Liaising with senior chefs in order to complete correct new starter procedures and schedule induction programmes as required
-Managing your team to take pride in their role through demonstrating a consistently positive and professional approach to communication, helping all chefs and apprentices feel in control and not stressed through everybody working to clear expectations and objectives using great systems and procedures

-Restaurant management experience
-Self-motivated, can-do attitude and excellent presentation
-Enthusiastic and proactive
-Well-organised, detail orientated, and reliable
-Japanese language and culture knowledge is desirable but not essential
Updated: 5 days ago
Ref: SF44325