Job Summary
Ensure smooth daily service operations in a Japanese restaurant by leading and supporting the team, managing supplies, and maintaining high standards of guest service and food hygiene.
Responsibilities
- Execute daily service operations to meet Japanese restaurant standards and ensure guest satisfaction
- Collaborate with team members to maintain a positive and productive working environment
- Monitor and manage restaurant supplies to ensure adequate stock levels for smooth operations
- Train, counsel, and guide junior staff to perform their duties effectively and according to standards
- Demonstrate comprehensive knowledge of junior service staff roles and responsibilities to support their performance
- Handle guest verbal complaints promptly and professionally to resolve issues and maintain service quality
- Apply knowledge of Japanese guest service standards to deliver consistent and authentic dining experiences
- Follow food hygiene regulations and company quality standards to ensure a safe and clean environment
- Use basic computer software (Word, Excel, Outlook) to support administrative tasks related to restaurant operations
- Work efficiently under pressure to maintain service pace and quality during busy periods
- Apply creativity to manage unexpected situations and maintain smooth service flow
- Pay close attention to detail to uphold service and quality standards
- Collaborate effectively within a team to achieve operational goals and deliver excellent guest experiences
Required competencies and certifications
- WSQ Basic Hygiene Certificate
- Minimum education: O Levels
- Minimum 2 years of experience in Japanese restaurant front-of-house operations or similar role
Preferred competencies and qualifications
- Basic computer skills in Word, Excel, and Outlook
- Knowledge of Japanese guest service standards
- Ability to handle guest verbal complaints professionally
