Restaurant Manager

The Restaurant Manager oversees daily operations to ensure smooth service, excellent guest experience, and strong financial performance. This role leads the team, maintains operational standards, and supports business growth through effective people and process management.

Key Responsibilities

• Team Leadership &
  • Development

• Lead, coach, and motivate front- and back-of-house teams.
• Conduct briefings, performance discussions, and support continuous training.

Guest Experience

• Maintain a welcoming environment and ensure high service standards.
• Handle guest concerns promptly and professionally.

Daily Operations Management

• Oversee service flow, food quality, cleanliness, and compliance with brand standards.
• Ensure adherence to health, food safety, and hygiene regulations.

Financial Performance

• Monitor revenue, expenses, and profitability.
• Review financial reports and implement strategies to improve performance.
• Inventory &
  • Supplier Management

• Track inventory levels and place orders as needed.
• Maintain positive relationships with suppliers to ensure product quality and cost efficiency.
• Staff Training &
  • Retention

• Deliver onboarding and ongoing training.
• Support initiatives to reduce turnover and strengthen team engagement.
• Restaurant Standards &
  • Presentation

• Ensure the dining area, kitchen, and facilities are clean, safe, and well-maintained.
• Marketing &
  • Promotions

• Support execution of marketing campaigns and local store promotions.
• Compliance &
  • Audit Readiness

• Maintain readiness for operational, safety, and hygiene audits.
• Implement corrective actions to improve scores and standards.
• Delivery &
  • Online Reputation

• Ensure quick preparation for delivery orders.
• Monitor online reviews and respond appropriately to maintain the restaurant's reputation.

Qualifications

• Proven ability to lead and manage a diverse team to achieve excellence.
• Strong verbal and written communication skills to interact with staff, customers, and stakeholders effectively.
• Sound understanding of restaurant financials, inventory management, and marketing strategies.
• Ability to multitask, prioritize, and manage time efficiently in a fast-paced environment.
• Quick thinking and ability to address operational challenges with creativity and efficiency.
• Familiarity with food safety regulations and sanitation practices.
• Willingness to work evenings, weekends, and holidays based on restaurant needs.
• Significant experience in restaurant management or a related field is required.
• Knowledge of Japanese Cuisine (preferred): Understanding of sushi and Japanese culinary offerings is advantageous.