Restaurant Proprietor
りょうりてんしゅ
Industry & Occupation
Classification
- Major : Service Occupations
- Middle : Customer Service and Food Service Occupations
- Minor : Restaurant Managers
Summary
A restaurant proprietor handles the overall management of a restaurant, covering menu development, procurement, customer service, staff management, hygiene, and cost control.
Description
The restaurant proprietor oversees all aspects of restaurant operations, including store concept design, menu development, ingredient procurement, cost management, staff recruitment, training and management, customer service, sales and expense management, and hygiene management. They are responsible for understanding customer needs to maintain and improve service quality, as well as developing differentiation strategies against competitors to enhance profitability. Long working hours, sudden trouble response, and flexible sales strategies adapted to seasons and trends are also required.
Future Outlook
Although competition in the recent dining-out market has intensified, stores emphasizing individuality and themes are gaining support. Adapting to digitalization, delivery services, and the rising focus on sustainability, while balancing operational efficiency and enhanced customer experience, presents future challenges.
Personality Traits
Able to respond flexibly / Action-oriented / Has drive for self-improvement / Resilient in interpersonal relationships / Strong sense of responsibility
Work Style
Long Hours / Self-employment Independence / Shift Work / Store Presence
Career Path
Cooking Staff → Chief / Sous Chef → Head Chef → Independence (Restaurant Proprietor)
Required Skills
Cost Calculation / Customer Service Skills / Hygiene Management / Kitchen Operations Management / Menu Development / Staff Management
Recommended Skills
Accounting Knowledge / Marketing / Procurement Negotiation / SNS Management
Aptitudes (Strengths Preferred)
| Item | Description |
|---|---|
| Adaptability | Because it is necessary to flexibly respond to customer needs and environmental changes. |
| Attention to Detail & Accuracy | Because attention to detail is necessary for hygiene management and maintaining food quality. |
| Communication Skills | Because smooth communication with customers and staff is important. |
| Creativity & Ideation | Because creativity is needed for developing attractive menus. |
| Initiative & Leadership | Because it is necessary to proactively advance store operations. |
| Physical Stamina & Endurance | Because physical stamina is needed for long hours of standing work and kitchen duties. |
| Planning & Organization | Because planning and organizational skills are essential for procurement and sales planning. |
| Problem Solving | Because quick problem-solving skills are needed for customer complaints and equipment troubles. |
| Stress Tolerance | Because high stress tolerance is required for long working hours and trouble response. |
| Collaboration & Teamwork | Because store operations are carried out in cooperation with staff. |
Related Qualifications
- Food Hygiene Supervisor
- Licensed Cook
Aliases
- Chef-cum-Owner
- Restaurant Operator
- Restaurant Owner
Related Jobs
- Bartender
- Cafe Owner
- Chef
- Head Chef
- Restaurant Manager