Operations /General Manager（期限切れ）

Cezars International K.K. (シーザースインターナショナル)

会社

Cezars International K.K. (シーザースインターナショナル)

求人ID

145660

勤務地

日本東京都

掲載日

2022/07/04

業種

食品 / 飲料

職種

コンシェルジェ、レストランマネージャー、ソムリエ

雇用形態

フルタイム / 中途・役職あり（管理職）

給料

月給 30万円 ~ 40万円

Cezars Kitchen is a leader in food service in Japan and the international community.
Since our beginning in 1996, we have served hundreds of thousands of satisfied customers in schools and businesses throughout Japan, Malaysia, Singapore and South Korea.

Our chefs are from all over the world, and they are all unique and passionate about cooking.

Cezars Kitchen is expanding, and we are looking for managers to lead our team in Tokyo area!

★Home for dinner!
★No evening work!
★Weekends off!
★Have fun work at International School Cafeteria!

Opening Positions:
1) Operations Manager (Tokyo Area)
2) General Manager (Kita-ward, Tokyo)

Work Location:
1) Cafeterias in Tokyo (Multiple Locations)
2) Cafeteria at International School in Kita-ward, Tokyo

Requirements/ Work hours
1) Operations Manager
・Must have a valid visa to work in Japan.
・5 years of Operations management experience.
・Ability to communicate in English
・Must be able to start from August.

Work hours: 8 a.m. to 5 p.m. (1 hour break)
Monthly Salary: ¥300,000 - 400,000

2) General Manager
・Must have a valid visa to work in Japan.
・3 years of management experience.
・Must be able to start from August.

Work hours: 7 a.m. to 5 p.m. (1 hour break)
Monthly Salary: ¥300,000 - 400,000

Compensations:
・Employment Insurance
・Social Insurance
・Managerial Position Allowance
・Free Staff Meals
・Transportation Allowance (Up to ¥1,000/day)
・Health Check-up
・Uniform Allowance
・Incentive Bonus
・New Year Holiday
・A Christmas break

Responsibilities:

1) Operations Manager

LEAEDERSHIP:
Motivate team to be successful, resolve conflicts and make hard decisions Provide regular performance feedback to Kitchen Managers, General Managers and/or Café Managers. Always communicating with team and Head Office.

TIME MANAGEMENT :
Operations Managers work with multiple accounts and managers across a large region, coordinate visiting these accounts from time to time. Creating schedules, a minimum of one week in advance, arranging visit meetings with key clients, and planning site activity targets require time management and careful planning.

DAY-TO-DAY OPERATIONS:
Responsible for maintaining operational excellence in each account. Comfortable with working and training any position inside Cezars Kitchen/Café. Provide value/support by working inside kitchen as needed. 50% of your time, lending your physical support and 50% of energy focus on strategic support with building sales and improving the overall performance of your accounts.

SPEAKING& WRITING:
Operations Managers do a lot of communicating. This might be in front of a group of employees, or in a meeting with management. You might be called upon to write reports, recommendations, or reasons for termination. Great verbal communications and writing skills will help you in any of these scenarios.

WEEKLY SITE VISITS:
On average, spend 80% of time visiting accounts. Support with service and ongoing development of food quality, a la carte menu, staff and customer care.
FINANCIAL RESULTS: Achieve quantitative objectives for your assigned region.

CUSTOMER SERVICE:
Demonstrate uncompromising customer service skills. Provide customer service to internal customers = staff. Represent Cezars Kitchen as a brand ambassador when supporting our external customers = students, faculty and staff.

CATERING:
Be present at all non-regular events, including night and weekend events. Support local team with all events that is catering to guests from other schools.
INSPECTION: Conduct monthly kitchen inspections for your accounts.
RECRUITMENT: In charge of hiring new staff for all your accounts, with good judge of character to ensure that you hire the right people to maintain an efficient and motivated team. Ensure training environment is in place.

LABOR MANAGEMENT:
Edit and approve all timecards for the accounts in which you oversee. This includes approving requests, such as vacation leave, for T&A solution. Also ensure the right about of labor coverage is always present.

2) General Manager

DAY-TO-DAY OPERATIONS:
Overseeing purchase orders, daily production, and staffing. Assist to verify on count of raw materials. Send daily reports. Manage and oversee all catering events. Manage petty cash, Issuing invoice requests, track food item delivery for billing purpose and planning of weekly work schedule. Conduct trainings to improve staff. Ensure equipment maintenance. Reporting &liaising with contractors regarding servicing & faulty equipment. Weekly dining forecast.

COMMUNICATION:
Communicate with staff, clients, or management effectively. You are required to write reports, recommendations, or reasons for termination. Great verbal communications and writing skills will help you in any of these scenarios. Demonstrate strong product knowledge.

FINANCIAL RESULTS:
Achieve quantitative objectives for your assigned region.

CUSTOMER SERVICE:
Demonstrate uncompromising customer service skills. Provide customer service to internal customers = staff. Represent Cezars Kitchen as a brand ambassador when supporting our external customers = students, faculty, and staff. Meet external customer expectations.

CATERING:
Be present at all non-regular events, including night and weekend events. (If there is) Support local team with all events that is catering to guests from other schools. Liaise with clients for catering order purpose. Coordinate on catering related activities as requested by clients. Organize catering order sheet.

RECRUITMENT:
In charge of hiring new staff for all your outlet, with good judge of character to ensure that you hire the right people to maintain an efficient and motivated team. Ensure training environment is in place.

LABOR MANAGEMENT:
Edit and approve all timecards and leave requests for the accounts in which you oversee.

ADHERING TO QUALITY STANDARDS:
Ensure all food safety and food hygiene protocols and SOP are always adhered to. Ensure health and safety protocols and SOP are always maintained. Ensure staff are continuously updated on best safe practices regularly. CPP, hand washing, food handling, food packaging, labelling of food, kitchen cleanliness and hygiene to avoid cross contamination, FIFO.