About the Company
Rosa Rossa Pte Ltd operates two Japanese dining establishments in Singapore. This position is based at our ko-ryori (小料理) concept - an intimate, counter-style Japanese dining venue in the Orchard district, serving a predominantly Japanese-speaking clientele including Japanese expatriates and corporate guests. The nature of the concept demands a uniquely versatile operator who is equally at home on the restaurant floor and in the kitchen.
Role Overview
We are seeking an experienced and exceptionally versatile Restaurant Service Manager for our ko-ryori outlet. Given the intimate scale and counter-dining format of the establishment, this role requires a candidate who can lead front-of-house operations at a fine dining standard whilst also providing direct kitchen assistance during service - a combination that demands both classical Japanese hospitality skills and foundational culinary competence. Candidates with experience exclusively in either front-of-house or kitchen roles will not meet the requirements of this position.
Key Responsibilities
- Manage all front-of-house operations of the ko-ryori outlet, upholding omotenashi standards for a predominantly Japanese-speaking guest profile
- Engage directly with Japanese-speaking guests throughout service - taking orders, explaining seasonal dishes and ingredients, and providing sake pairing recommendations
- Provide direct kitchen assistance during service, including basic mise en place, plating support, and ingredient preparation using basic knife-handling skills
- Serve as the primary liaison with Japan-based suppliers, conducting procurement, quality communication, and order management entirely in Japanese
- Manage and maintain the sake and Japanese spirits selection advise guests on sake categories, provenance, and food pairings with certified expertise
- Handle VIP reservations, corporate bookings, and service recovery directly in Japanese
- Oversee scheduling, inventory, and operational reporting for the outlet
- Coordinate with the Head Chef on seasonal menu changes, daily specials, and omakase course structure
Requirements
- Minimum 5 years of experience in Japanese food and beverage operations, with at least 3 years in a management role - ideally within a ko-ryori, kappo, omakase, or Japanese fine dining establishment
- Japanese language proficiency at JLPT N2 or above is strictly required - the role involves daily spoken and written communication with Japan-based suppliers and Japanese-speaking guests as a core operational function
- Basic knife-handling skills and a willingness to support kitchen preparation are required - the counter-dining format of this outlet requires the Service Manager to assist with kitchen duties directly during service
- Deep knowledge of Japanese cuisine, seasonal ingredients, and Japanese counter-dining culture and etiquette
- Proven experience managing procurement relationships with Japan-based vendors, conducted in Japanese
