Reporting to the Area Manager, your responsibilities include but are not limited to:
- Direct and manage the restaurant according to company SOPs and regulatory requirements
- Mentor and supervise service staff on food handling, service conduct, and compliance to standards
- Advise on operational needs and service consistency
- Manage the restaurant according to budget with responsibility in creating and executing plans to sustain profitability
- Monitor sales and provide monthly sales reports with recommendations for business reviews with management
- Handle customers complaints and operational issues
- Other work scope as required by business needs
Job Requirements:
- Diploma in Food & Beverage, Supply Chain Management, or a related discipline
- Minimum 3 years of supervisory experience in a Japanese restaurant setting
- Strong knowledge of Workplace Safety and Health Act (WSHA), HACCP, and MUIS regulations
- Hands-on leader with effective problem-solving skills in F&B operations and customer service
- Excellent stakeholder management and interpersonal skills
- Demonstrated success in driving sales growth and improving top-line performance
- Proven ability to build and maintain positive working relationships across teams
