Your Day To Day
People
- Supervise and lead the front-of-house team to ensure smooth and efficient restaurant operations.
- Conduct daily pre-service briefings to communicate menu updates, VIP guests, and service expectations.
- Foster a strong working relationship with kitchen staff to ensure synchronized service and product quality.
- Train and mentor team members on Japanese etiquette, menu knowledge, and service standards.
- Monitor grooming, attendance, and performance to align with hotel and brand standards.
- Work closely with HR, Marcom, and Purchasing for staffing, promotions, and outlet needs.
Financial
- Monitor daily sales and assist with achieving outlet revenue targets through effective upselling and cost control.
- Ensure proper stock rotation and manage par levels for restaurant inventory, including specialty Japanese items.
- Verify cashiering procedures and compliance with financial policies including POS system accuracy.
- Assist in planning and executing promotional events and seasonal menus with the culinary tea
Guest Experience
- Deliver genuine hospitality by welcoming and engaging with guests, ensuring their satisfaction with food, beverage, and service.
- Address guest feedback and complaints promptly and professionally, following up when necessary.
- Maintain a strong presence on the floor during peak hours, assisting service when needed.
- Cultivate relationships with repeat guests and ensure a personalized experience aligned with Japanese dining culture.
Responsible Business
- Ensure compliance with all health, safety, and hygiene regulations, including Halal certification where applicable.
- Support the Outlet Manager in audits, documentation, and reporting tasks as required.
- Uphold IHG brand standards in service, environment, and guest interaction.
- Maintain cleanliness and presentation of the restaurant according to luxury standards.
Accountabilities
- Reports directly to the Restaurant Manager and supports in leading the service team.
- Supervises front-of-house team members including waiter, and hostess.
- Ensures operational excellence and guest satisfaction are met daily.
What We Need From You?
- Diploma or Degree in Hotel Management, Food & Beverage, or a related field.
- Minimum 2 years’ experience in a supervisory role within a Japanese restaurant or luxury dining outlet.
- Strong communication skills in English; proficiency in Japanese or other languages is a plus.
- Deep knowledge of Japanese cuisine, dining etiquette, and beverages (sake, tea, etc.).
- Excellent leadership, problem-solving, and guest engagement skills.
- Willingness to work in split shift.