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.