Operational Planning & Direction:

- Plan, organize, direct, control, and evaluate the daily operations of Momiji Japanese Cuisine to maintain high service standards, operational efficiency, and profitability.
- Establish and enforce standard operating procedures for dining room service, takeout/pickup management, and front-of-house hospitality.
- Coordinate seamless communication between kitchen staff (BOH) and front-of-house (FOH) servers during peak lunch and dinner hours to maintain optimal table turnaround and minimize order ticket times.

Staff Management, Training & Service Standards:
- Recruit, hire, train, mentor, and supervise front-of-house and back-of-house staff on customer service standards, food presentation, and hygiene.
- Guide and train service staff on menu knowledge, including special rolls, combo platters,party trays, ingredients, and allergen information to assist customers effectively.
- Set staff work schedules, assign duties, and monitor daily performance to effectively control labor costs relative to sales volume.

Takeout, Front Counter & Customer Relations:
- Oversee front-counter takeout operations, phone and online order coordination, and packaging quality to ensure prompt customer pickup and accurate order assembly.
- Handle customer feedback, inquiries, and complaints promptly and professionally to ensure high client satisfaction and retention.
- Plan and execute promotional strategies, seasonal menu adjustments,



and local community outreach to strengthen brand presence in North Vancouver.

Inventory, Supply Chain & Financial Management:
- Monitor revenues, analyze operating costs, and manage food and labor expenses to achieve financial targets.
- Manage inventory levels, order fresh seafood, produce, dry goods, and restaurant supplies, and prevent food waste.
- Negotiate pricing and delivery terms with food vendors and suppliers to ensure quality control and cost-efficiency. and maintain accurate daily sales records.
- Manage daily cash flow, reconcile POS register transactions, oversee credit card settlement reports and maintain accurate daily sales records.

Quality Control, Safety & Compliance:
- Ensure strict compliance with local public health regulations, food safety standards, and workplace health and safety (WorkSafeBC) guidelines.
- Perform regular food safety and sanitation inspections, overseeing proper food handling, temperature logs, and storage techniques.

Requirements
- Education: Completion of a college
- Experience: 5 years or more of experience in the food service sector, including supervisory experience
- Knowledge and experience in Japanese food and dining
- Language: English

Pay: $38.50 per hour Expected hours: 30.0 – 40.0 per week

Benefits

- Discounted or free food
- In office parking

Work Location: In person

📌 Restaurant Manager (North Vancouver)
🏢 Momiji Japanese Cuisine
📍 North Vancouver