General Manager (expired)

ASMA VENTURES株式会社

Company

ASMA VENTURES株式会社

Job ID

134051

Location

Ginza , Tokyo, Japan

Post date

Apr 3, 2023

Industry

Tourism / Travel / Hospitality

Function

Concierge, Restaurant Manager, Sommelier

Work Type

Full Time / Manager (Manager/Supervisor of Staff)

Salary

¥7.0M ~ ¥8.0M / Year

• Negotiable

Asma Ventures

Asma Ventures is an Indian Based ownership group operating a fine dining Indian restaurant (Spice Lab Tokyo) and an upscale cocktail bar (The Grey Room) in Ginza, the upmarket shopping district in Tokyo, Japan. The first of its kind, Asma Ventures aims to continue to deliver elevated, adaptive Indian cuisine to the people of Japan. Asma Ventures is seeking a strong, motivated, and positive-minded General Manager to deliver a world-class dining experience, supported by strong food and beverage operations.

Asma Ventures is part of a larger parent company, The Krishna and SKH Group, an India headquartered multi business enterprise with their core business being auto components having 1 billion dollars turnover. With 44 locations domestically and across the globe - the Krishna and SKH Group services global automobile companies such as VW, Skoda, Audi, Bentley, Porsche as well as major off road players such as JCB and Caterpillar.


POSITION SUMMARY:

The General Manager directly collaborates with the Directors of ASMA Ventures, Executive Chef, and all consulting/external partners towards the success of the business at Spice Lab Tokyo and The Grey Room. The General Manager is responsible for delivering revenues and profits by developing, marketing, financing, and providing a high-end restaurant and bar experience, along with daily management of operations and front-of-house staff.


Qualifications

- Strong knowledge and keen interest in hospitality and food & beverage

- Possess a basic degree, diploma or equivalent in communications and/or public relations

- Fluent in English with excellent written and verbal skills.

- Basic proficiency of Japanese

- Experience working with international staff and servicing international guests

- Minimum 3 to 5 year work experience as a Manager or General Manager (preferred) in the Hotel and / or Food & Beverage Industry

- Experience creating a hospitality brand – preferably in Japan

- Strong experience developing customer base

- Experience in setting up social media presence

- Strong administrative, communication, and leadership skills


Role and Responsibilities:

- Responsible for all aspects of unit operations and floor management, including staff, food, beverage, equipment and property to facilitate the fulfillment of financial goals and company initiatives.

- Cultivates a team environment that provides exceptional customer service while directing the management team and ensuring all staff members perform at a consistently high level.

- Motivates, instills accountability and achieves results to drive success in the unit.


Main Duties:

- Collaborates with chefs and bar management to modify menus or create new ones that meet quality standards

- Estimating food requirements and food/labor costs

- Maintain a full and comprehensive understanding of food and beverage products

- Prepares educational tools and provides training for FOH staff on a thorough understanding of all menu items and products sold

- Full understanding of the key skills and background of Chef de Cuisines and Restaurant Managers

- Ensure the food & beverage database is updated, clean and well managed

- Comply with nutrition and sanitation regulations and safety standards

- Maintains operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.

- Responsible for Food and Beverage promotions planning, execution, and reporting

- Preparation of all food and beverage collaterals, in a timely manner, for all promotions, events, menu changes, activities etc

- Have a good understanding of trends in the food & beverage scene in Tokyo and in competitor locations, along with trends in the Indian upscale/fine dining scene, worldwide

- Responsible for customer feedback surveys

- Attracts patrons by developing and implementing marketing, advertising, public, community relations programs; evaluating program results; identifying and tracking changing demands.

- Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, service offerings; initiating improvements; building relationships with preferred patrons

- Accomplishes restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.


Financial Responsibilities:

- Assists with the preparation and regular update of the Food and Beverage Budget, in close cooperation with the Executive Chef and bar manager, ensuring targets are met and costs are effectively controlled

- Continuously seek ways to maximize their revenues and profit

- Exercises efficient Payroll Management/Resource allocation through the establishment of a flexible workforce throughout the restaurant and bar and must adhere to the company outlined overtime policy. This will be based on the principles of a flexible employee base (Full Time and Part Time employees), multi-skilling and multitasking.

- Establishes restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates

- Meets restaurant financial objectives by developing financing; establishing banking relationships; preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks

- Controls purchases and inventory by meeting with the Asma Ventures accounting team; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; and taking corrective actions