Japanese Restaurant Administration

Japan Trade Company Limited

The administrative duties such as payroll, bookkeeping, accounting and vendor relations fall on the owner or restaurant manager. Managers at small restaurants oversee all of the operations, from menu and food selection to customer service and staffing. They usually close the establishment each day, verify receipts and make bank deposits. Restaurant managers should expect to work long hours and be prepared to step in when staffing is short in any department. Small restaurant managers might be balancing books one day and cooking or busing tables the next.
proficient in human resources managment and human resources training for kitchen helper and waiter/waitress

Qualifications

* Have previous experience in a restaurant or bar.
* Have excellent communication skills.
* Have a high standard of presentation.
* Have a flexible approach to your work.
* Take pride in your work and carry out duties assigned to the best of your abilities.
* Be reliable and a good timekeeper.
*EU people and work permit holder only
*Over 25 years old
if you are Japanese ask us!

please apply with cv including reference and education level and photo.
Don't call without CV.