Job Description
- Customer Service: Provide exceptional customer service, handle guest inquiries and feedback, and ensure high-quality service.
- Operational Management: Oversee the day-to-day operations of the venue, ensuring smooth functioning of the kitchen, dining area, and overall customer service.
- Staff Management: Manage staff, including recruiting, training, and supervising employees.
- Financial Management: Monitor expenses and optimize profitability through effective financial management.
- Inventory Control: Maintain appropriate inventory levels, manage suppliers, and other order stocks as needed.
- Health and Safety: Ensure consistency of food quality and safety, and maintain cleanliness and hygiene in food preparation areas. These roles are essential for ensuring the success of the venue's operations and providing a positive experience for guests.
Required Skills and Qualifications
- Experience: Proven experience in Korean Restaurant, preferably in a managerial role.
- Leadership Skills: Strong leadership and interpersonal skills to motivate staff and foster a positive work environment.
- Financial Acumen: Ability to manage budgets and analyze financial reports to drive profitability.
- Customer Focus: A commitment to providing excellent customer service and enhancing the dining experience.
- Problem-Solving Skills: Ability to handle customer complaints and operational challenges effectively.
- Technical Proficiency: Familiarity with POS Systems, email, and basic computer skills.
Additional Considerations
- Age Requirement: Must meet legal age requirements for serving alcohol, usually 21 years or older.
- Health and Safety Compliance: Knowledge of sanitation, safety standards, and local health regulations is essential.
- Work Hours: Flexibility to work beyond standard hours, including mornings, evenings, and weekends, is often required.
