Job Description

Industry
Food & Beverage/Catering/Restaurant
Specialization
Food/Beverage/Restaurant
Position Level
Manager
Working Hours
44 Hours (5 Days)
Responsibilities

• Oversee daily restaurant operations to ensure smooth service and an exceptional dining experience in line with omakase standards * Lead, train, and motivate service staff to deliver professional and attentive customer service. * Work closely with the Head Chef to coordinate menu offerings, dining flow, and special events. * Monitor and maintain restaurant cleanliness, ambience, and service quality to uphold premium brand standards. * Manage staff scheduling, performance reviews, and resolve operational or customer issues promptly. * Oversee inventory control, ordering of supplies, and cost management to achieve operational efficiency. * Handle reservations, guest relations, and ensure a personalised and memorable experience for each guest. * Prepare daily, weekly, and monthly sales and operations reports for management review. * Ensure compliance with hygiene, safety, and licensing regulations.

Requirements

• Minimum 3 years of managerial experience in fine dining or Japanese Omakase restaurants. * Strong leadership, communication, and interpersonal skills. * Excellent understanding of Japanese dining culture, omakase service flow, and premium guest expectations. * Ability to lead a team with professionalism, discipline, and a service-oriented mindset. * Strong organizational and problem-solving abilities.

Skills Required