Loca Niru embodies the harmonious fusion of nature, creativity, and the artistry of both Japanese and French culinary techniques. Helmed by Chef Shusuke Kubota, the restaurant celebrates craftsmanship through innovative dishes that honor tradition while pushing creative boundaries. By bringing together ingredients from various cultures and traditions, we serve them in perfect harmony in a single space where guests can enjoy the creations and atmosphere, and indulge in the moment. At Loca Niru, we don't just serve food we tell stories through cuisine. Each dish is served with a vision of bringing forward the story behind every ingredient used and how it makes an impact on our everyday lives around the world. Loca Niru aims to provide guests with a takeaway that is more than just dining-it is a learning experience and a journey.
Job Responsibilities
- Optimize the restaurant's performance, foster a cohesive teamenvironment, and uphold the restaurant's reputation for excellence
- Coordinate daily Front of the Houseand Back of the House restaurantoperations
- Conduct daily roll-call with the service team to enhance operational efficiency, uphold cleanliness standards, ensure accurate food order taking, and deliver excellent customer service
- Implement procedures to enhance efficiency contributing to a positive dining experience for guests
- Supervise team members, provide training and development plans to enhance their skills, service techniques and performance
- Assess product quality and buildrapport with suppliers/ vendors toensure optimum quality standards
- Ensure compliance with sanitation andsafety regulations by conducting timelyrisk assessments
- Control operational costs and devise waste reduction measures to enhancecost-efficiency
- Generate detailed reports on revenues and expenses for performance analysis
- Involve in setting new budget and business planning
- Ensure timely and accurate payment processing
- Work closely with Marketing team on relevant content for social media platforms to engage with customers and increase brand awareness
- Any other duties as assigned
Job Requirements
- Preferable Degree or Certificate in Restaurant Management and Operations
- 3-5 years of relevant experience, preferably in Japanese or Western fine dining
- Preferably with strong communication skills and experience working with Japanese businesses ideally possessing a deep understanding of Japanese business culture and communication styles.
- Demonstrate strong leadership, motivational, and interpersonal abilities.
- Prior experience working in a pre-opening team would be advantageous.
- Possess strong knowledge in food (relevant cuisine) and beverage.
- Possess a strong understanding and execution of Hazard Analysis Critical Control Points (HACCP).
- Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays.
