Restaurant Manager  

The Mission

We are seeking a Systems-Oriented Generalist to take full ownership of Gyukatsu まつ村 BGC. We need a "Jack of All Trades" who possesses the logical rigor of an Engineer or Accountant but the street-smarts and poise of a veteran operator. As the branch’s chief strategist, you will apply the full management cycle—Planning, Organizing, Staffing, Leading, and Controlling—to build a disciplined, high-performance Japanese dining destination.

Core Responsibilities

1. Planning: The Strategist

Strategic Roadmap: Develop and execute the branch’s operational goals, from pre-opening milestones to daily service targets.

Yield Strategy: Design the roadmap for premium meat management and "unlimited" item forecasting to ensure the brand promise of generosity never compromises profitability.

2. Staffing: The Architect

Team Engineering: Lead the end-to-end recruitment process—sourcing, interviewing, and selecting a pioneer team of "Young & Dynamic" professionals.

HR Framework: Establish the organizational structure, onboarding programs, and performance accountability systems from the ground up.

3. Organizing: The Logistics Artist

Workflow Optimization: Organize the kitchen-to-floor "machine" for maximum efficiency. You don't just accept a bottleneck; you redesign the process to eliminate it.

Resource Management: Ensure all physical and digital assets (POS, inventory, facility) are organized to support a seamless, premium service.

4. Leading: The Communicator

High-Poise Presence: Act as the face of the brand for a discerning BGC clientele. You are a confident, professional, and sophisticated communicator.

Advanced Problem Solving: De-escalate guest concerns with urgency and grace, turning operational friction into brand loyalty.

Cultural Leadership: Foster a nurturing, high-vitality environment where the team feels mentored and motivated to achieve excellence.

5. Controlling: The Auditor

Financial Oversight: Labor efficiency, and COGS variance. You use your analytical background to protect margins.

Waste & Quality Control: Implement strict "Controlling" measures for premium inventory (Wagyu yield) and service standards to ensure zero-waste discipline.

Professional Background

• Education: Bachelor’s degree in Industrial Engineering, Accountancy, Business Administration, or Hospitality Management.
• Advanced Studies: An MBA or a relevant postgraduate degree is highly preferred and will be considered a significant advantage.
• Experience: Minimum of 5 years of progressive leadership experience in restaurant or hospitality management. Must have a proven track record within a highly reputable, premium restaurant brand.

Core Competencies

• Financial Acumen: Solid proficiency in managerial accounting and financial management specifically within the F&B sector (P&L management, COGS analysis, and labor cost optimization).
• Communication: Exceptional English communication skills. You must be confident, articulate, and poised when engaging with high-profile guests and stakeholders.
• Clientele Relations: A sophisticated customer service orientation with the emotional intelligence to navigate the needs of VIP and high-net-worth clientele.
• Leadership & Operations
• Strategic Leadership: Proven ability to mentor diverse teams, foster a high-performance culture, and drive employee retention.
• Operational Discipline: Highly organized with a "precision-first" mindset; capable of maintaining exacting standards during high-pressure, peak service windows.
• Systems-Oriented Problem Solver: Proven ability to move beyond symptomatic fixes to identify root causes. You must be adept at designing and implementing SOPs that ensure operational consistency.

Personal Attributes

• Established yet Teachable: Holds a proven track record of success in premium environments but maintains the "intellectual humility" to learn new brand philosophies and unlearn outdated habits.
• Young & Dynamic Energy: Possesses a high-performance engine; brings a vibrant, proactive presence to the floor that inspires the team and resonates with a sophisticated clientele.
• Disciplined and detail-oriented.
• A collaborative team player who leads by example on the floor.
• Adaptable to the evolving trends and demands of the luxury dining market.
• Continuous Improvement (Kaizen): Driven by a growth mindset—viewing every operational challenge or guest complaint not as a setback, but as a data point for systemic evolution.
• Feedback Receptive: Actively seeks and integrates feedback from stakeholders and subordinates alike, prioritizing operational excellence over ego.
• Resilience & Grit: Maintains a positive, solution-oriented composure during peak-service pressure; thrives in environments that demand constant professional evolution.
• Sophisticated Poise: Naturally confident and professional, with the social grace to navigate high-level guest interactions and complex team dynamics.
• Empathetic Leadership: A mentor-leader who invests in the growth of their team, recognizing that the "machine" only runs well when the people are empowered.