The Shift Manager plays a critical role in ensuring the smooth day-to-day operations of the restaurant. This includes overseeing staff, maintaining food and service quality, handling customer relations, and ensuring compliance with safety, hygiene, and operational standards. The Assistant Manager works closely with the Restaurant Manager to uphold the restaurant’s brand, especially the authenticity and quality of the Japanese dining experience, while also contributing to the restaurant’s financial goals and team performance.

Duties and Responsibilities:

1. Restaurant Operations Management

• Supervise and coordinate daily front-of-house (FOH) and back-of-house (BOH) operations.
• Ensure proper opening and closing procedures are followed.
• Monitor cleanliness and upkeep of the dining area, kitchen, and other facilities.
• Ensure all food and beverages served meet quality, portion, and presentation standards consistent with Japanese culinary practices.
• Handle scheduling of staff to match business volume while managing labor costs.
• Assist in managing reservations and walk-ins during peak and off-peak hours.

2. Customer Experience Management

• Ensure excellent customer service is delivered consistently.
• Interact with guests to gather feedback and ensure satisfaction.
• Address customer complaints and resolve issues promptly and professionally.
• Train staff on Japanese etiquette, guest engagement, and upselling techniques.

3. Staff Supervision & Development

• Support recruitment, training, and onboarding of new staff.
• Conduct daily team briefings and weekly training sessions.
• Assist in setting performance goals and monitoring staff performance.
• Foster a respectful, disciplined, and culturally sensitive working environment.

4. Food Safety and Hygiene Compliance

• Ensure all staff follow proper food handling, hygiene, and sanitation protocols.
• Conduct regular checks on kitchen and dining areas in compliance with DOH standards.
• Ensure cold chain and proper storage procedures are followed for raw Japanese ingredients (e.g., seafood, sashimi-grade items).
• Prepare for and support food safety audits and inspections.

5. Inventory and Supply Management

• Monitor stock levels and initiate purchase requests for supplies and ingredients.
• Ensure proper receiving, storage, and rotation of stock (FIFO).
• Coordinate with suppliers to maintain quality and timely delivery, especially for imported Japanese items.
• Prevent wastage through proper inventory and portion control.

6. Financial and Sales Support

• Assist in managing daily cash flow, monitoring voids, discounts, and comps.
• Support the preparation of weekly and monthly sales reports.
• Ensure timely submission of all required reports with at least 98% accuracy.
• Help implement marketing promotions and upselling initiatives.
• Monitor daily sales against targets and strategize to improve underperforming periods.

Skills and Competencies:

·       Strong leadership and team supervision skills.

·       Excellent communication and customer service skills.

·       Cultural sensitivity and appreciation for Japanese traditions.

·       Problem-solving and decision-making ability under pressure.

·       Attention to detail, especially in food quality and cleanliness.