OPERATIONS MANAGER

Key Responsibilities

• 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

• Oversee day to day restaurant operations during omakase 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

• Ensure cleanliness, readiness, and overall presentation of the dining area

• Coordinate with kitchen and operations teams to ensure seamless service execution

• Ensure compliance with hygiene, safety, and internal operational standards

Requirements

• Minimum 3-5 years of experience in related field

• Previous experience in a 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, organisation, 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