Role Overview
TheRestaurantManagerisresponsibleforoverseeingdailyoperationsofachef-ledomakaserestaurant,withastrongfocusonservicequality,guestexperience,andteamleadership.Thisroleensuresthateachdiningsessionrunssmoothly,reflectingtherestaurant’scommitmenttoprecision,hospitality,andconsistency.
Key Responsibilities
* Oversee day-to-day restaurant operations during oma ka service periods
* Ensure front-of-house service is executed in alignment with the chef’s intended dining flow
* Lead, supervise, and guide service staff to maintain high service standards
* Establish and uphold service procedures, presentation standards, and table etiquette
* Manage guest reception, reservations, seating arrangements, and special requests
* Act as the primary point of contact for guest communication and service recovery
* Conduct service briefings, performance feedback, and ongoing staff coaching
* Ensure cleanliness, readiness, and overall presentation of the dining area
* Coordinate with kitchen and operation teams to ensure seamless service execution
* Ensure compliance with hygiene, safety, and internal operational standards
Requirements
* Minimum 3–5 years of experience in fine dining, omakase, or premium restaurant operations
* Previous experience as supervisory or managerial restaurant role
* Strong understanding of high-end dining service expectations
* Proven ability to lead a small team in a detail-oriented, high-pressure environment
* Excellent communication, organization, and interpersonal skills
* High level of professionalism and attention to detail
* Familiarity with Japanese dining culture is an advantage
* Proficiency in English; additional languages are a plus
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