Do you have some knowledge of Japanese food?We are looking for an outgoing friendly person who is capable of looking after our Sushi Department to make sure that we are able to provide St.Pierre’s Experience!
Do you have some knowledge of Japanese food?
We are looking for outgoing, friendly person who is capable of looking after our Sushi/Bento
Department to make sure that we are able to provide St. Pierre’s Experience!
Job Description:
The Sushi/Bento Department manager is required to regularly and customarily exercise
discretion in managing the overall operations of the department.
In particular, a majority of time is spent as a hands-on operator, in all the key functions of the
department, including product preparation, merchandising, display, as well as serving our
customers.
In addition, responsibilities include supervising and directing the team members, making
staffing decisions, (ie hiring, training, evaluating, disciplining, staffing and scheduling) ensuring
customer satisfaction and the highest product quality, inventory and stock management,
managing the department’s financial performance, and managing safety and security within the
store.

The duties of St Pierre’s Sushi / Bento Department Manager include, but is not limited to:

• Discussing store-specific and periodical special menus with chefs and other kitchen staff to plan new menus and pricing them;
• If a function is booked, check the number and preference of the guests, discuss with chefs and other kitchen staff for food preparation, reserve and set up a table, welcome guests, take orders, and ensure food and beverages are in a timely manner;
• Being involved in the Store’s budgeting and responsible for implementing it in the responsible department;
• Arranging the stock and ordering to hold sufficient stock level to operate the business;Maintaining records of stock levels and financial transactions;
• Handling financial transactions such as checking out and cashing up;
• Planning and implementing the Food Control Plan according to the Ministry of Primary Industry and Local regulations;
• Ensuring providing all our customer satisfaction with meals and service;
• Planning, determining and reviewing customer services and procedures;
• Hiring , training and supervising all staff members within the responsible department;
• Advise service staff to understand St Pierre’s Mission and Guiding Principles (see below) to enable each staff member to offer ‘St Pierre’s Experience’ to guests;
• Make sure that all department members understand information related to the operations;Monitoring, supervising and giving feedback and advice to other staff to improve customer service and food quality levels;
• Planning and organising rosters of the department staff reflecting their skill sets and meet the department wage target;

This is a permanent full-time position. (over 30 hours per week) however your hours and days
work may vary, so applicants must be reasonably flexible with time.
A good salary or wages will be offered to the successful applicant, and reviews as work skills

improve with great other benefits.

• Benefits include,
• Staff lunch policy
• Team Sales Bonus targets
• Annual profit sharing programme after 6 months of employment.
• Long term career prospect.

Qualifications and Experience Requirements

• Three years of verifiable, relevant work experience or qualification in business or management equivalent to, or higher than, a New Zealand diploma;
• Good command of English to carry out the above duties;
• The successful applicants will have an outgoing personality, some knowledge of Japanese food, be well-presented and enjoy being kept busy in our quick service Japanese restaurant/takeout store

Applicants for this position should have NZ residency or a valid NZ

• Discussing store-specific and periodical special menus with chefs and other kitchen staff to plan new menus and pricing them;
• If a function is booked, check the number and preference of the guests, discuss with chefs and other kitchen staff for food preparation, reserve and set up a table, welcome guests, take orders, and ensure food and beverages are in a timely manner;
• Being involved in the Store’s budgeting and responsible for implementing it in the responsible department;
• Arranging the stock and ordering to hold sufficient stock level to operate the business;Maintaining records of stock levels and financial transactions;
• Handling financial transactions such as checking out and cashing up;
• Planning and implementing the Food Control Plan according to the Ministry of Primary Industry and Local regulations;
• Ensuring providing all our customer satisfaction with meals and service;
• Planning, determining and reviewing customer services and procedures;
• Hiring , training and supervising all staff members within the responsible department;
• Advise service staff to understand St Pierre’s Mission and Guiding Principles (see below) to enable each staff member to offer ‘St Pierre’s Experience’ to guests;
• Make sure that all department members understand information related to the operations;Monitoring, supervising and giving feedback and advice to other staff to improve customer service and food quality levels;
• Planning and organising rosters of the department staff reflecting their skill sets and meet the department wage target