Restaurant Manager

Position Summary The Assistant Restaurant Manager supports the Restaurant Manager in ensuring smooth daily operations of a Japanese fine dining establishment. This role focuses on delivering exceptional guest experience, maintaining service excellence, coordinating between FOH & BOH teams, and upholding high standards of Japanese hospitality (omotenashi).

Key Responsibilities

1. Operational Management

• Oversee daily restaurant operations to ensure smooth service during lunch and dinner.
• Assist with table arrangement, reservation management, and seating flow to optimize guest experience.
• Ensure adherence to Japanese fine dining standards, including service sequence, plating, and atmosphere.
• Monitor cleanliness, ambiance, and readiness of restaurant areas.

1. Guest Experience & Service Excellence

• Ensure high-quality service aligned with omotenashi principles.
• Handle guest inquiries, concerns, or complaints with professionalism.
• Supervise service to maintain consistency in food quality, beverage presentation, and staff hospitality.
• Conduct regular rounds to ensure guest satisfaction.

1. Staff Supervision & Training

• Lead, supervise, and motivate service staff (Captain, Server, Host/Hostess).
• Train team members on Japanese service etiquette, menu knowledge, and service SOPs.
• Assist in scheduling, attendance tracking, and performance evaluations.
• Maintain discipline and uphold grooming standards.

1. Coordination with Kitchen & Other Departments

• Collaborate closely with Head Chef, Kitchen Team, Bar, and Sushi Bar to ensure smooth service.
• Coordinate menu changes, Omakase updates, special requests, and allergy alerts.
• Communicate with Purchasing and Inventory teams for stock needs and product quality issues.

1. Financial & Administrative Support

• Assist in monitoring daily sales, cost control, and operational expenses.
• Review and ensure accuracy of daily sales reports, voids, discounts, and petty cash.
• Support inventory checks, waste control, and monitoring usage of high-value Japanese ingredients.
• Contribute ideas to increase revenue through upselling and special promotions.

1. SOP, Compliance & Quality Control

• Ensure compliance with hygiene, safety, and food handling standards.
• Maintain and enforce service SOPs, fine dining etiquette, and workflow procedures.
• Monitor inventory of tableware, chinaware, glassware, and ensure proper usage and minimal breakage.

1. Event & Reservation Management

• Manage VIP reservations, private dining requests, and chef’s table/Omakase schedules.
• Coordinate special events, seasonal Japanese menus, and holiday promotions.

Qualifications

• Minimum 3–5 years of experience in restaurant operations, preferably in Japanese or fine dining.
• Strong understanding of Japanese cuisine, beverages (sake, whisky), and service culture.
• Excellent leadership, communication, and problem-solving skills.
• Ability to work under pressure in a high-end hospitality environment.
• Proficient in reservation systems and basic administrative tools.
• Fluent in English, both spoken and written, with the ability to communicate professionally with international guests.

Skills: Restaurant Management, Catering Management, Japanese Restaurant Supervisor