About this role
To support the daily operation of the outlet and ensure that service standards and guest satisfaction are consistently maintained, whilst contributing to the achievement of operational and financial objectives.
Supervise and manage restaurant staff, ensuring adherence to company policies, procedures, and performance standardsConduct staff induction, training, and development programmes to enhance service quality and operational efficiencyMonitor food quality, presentation, and hygiene standards in accordance with health and safety regulationsManage customer service delivery, address guest concerns promptly, and resolve complaints professionally to maintain satisfaction levelsOversee inventory management, stock rotation, and ordering procedures to minimise waste and control costsEnsure compliance with all health, safety, and food safety legislation, conducting regular audits and risk assessmentsPrepare and manage staff rotas, ensuring adequate coverage and optimal scheduling to meet operational demandsMonitor financial performance, including revenue targets, labour costs, and profitability metricsMaintain accurate records, documentation, and reporting on operational activities, incidents, and performance metricsIdentify operational challenges and implement corrective actions to improve efficiency and service delivery Diploma in Hospitality Management or related field preferredMinimum 1-2 years' experience in Food & Beverage operationsGood verbal and written communication skills in English; Japanese proficiency is preferredAdditional language skills are an advantageFamiliarity with MS Office and POS systemsStrong guest service and interpersonal skillsAbility to work effectively in a team environment and support daily operations