Restaurant Operations Manager – Head Chef

We are looking for a responsible, proactive, and hands-on person to oversee the day-to-day operations of our Shokupan restaurant.

Responsibilities include:

* Managing daily restaurant operations.
* Handling accounts, expenses, purchases, and payments.
* Tracking daily sales, costs, and overall profitability.
* Managing staff schedules, attendance, and shifts.
* Hiring, training, supervising, and evaluating employees.
* Creating and maintaining SOPs and clear work procedures.
* Ensuring recipes, portions, quality, and presentation are consistent.
* Managing inventory, stock levels, and ordering.
* Coordinating with suppliers and negotiating prices when needed.
* Monitoring food waste and controlling costs.
* Ensuring cleanliness, hygiene, and food safety standards.
* Handling customer feedback and resolving operational issues.
* Overseeing packaging and consumables.
* Monitoring equipment and coordinating maintenance when needed.
* Managing delivery platforms and orders, if applicable.
* Coming up with new menu items, products, promotions, and business ideas.
* Researching competitors, market trends, and new opportunities.
* Supporting content creation, product shoots, and marketing activities when needed.
* Organizing opening and closing procedures.
* Identifying problems independently and finding practical solutions.
* Preparing weekly reports covering sales, expenses, inventory, staff, issues, and recommendations.
* Acting as the main link between the owner and the restaurant team.
* Taking full ownership of the restaurant’s daily operations and ensuring everything runs smoothly.

(chef)