The Restaurant supervisor is able to lead the team and maintain the highest level of customer service and satisfaction. He/she is responsible for overseeing the efficient running and profitability of the restaurant.

Job Responsibilities:

• Managing all aspects of the restaurant operations.

• Ensuring the highest quality of service and customer satisfaction

• Proactively communicate to employees on KPIs on sales, service and food quality so that together each achieve more (TEAM)

• Creating and implementing effective marketing and promotional strategies

• Maintaining knowledge of industry trends, competitors and regulations

• Communicate with Chef on guests' requirements, and maintain a close and professional working relationship with the kitchen at all times

• Collaborating with the head chef in the development of menus, specials and promotions

• Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines

• Overseeing the inventory and ordering of supplies

• Handle customers' compliments and complaints promptly

• Administer and action daily mails, guest report lists, staff rosters, operations reporting and other paperwork promptly and accurately.

• Understand the need for training and development of employees and to take a proactive approach in training employees especially mandatory training like Basic Food Hygiene and Safety

• Able to assist the kitchen crew when necessary.

Job Requirements:

• Passion for Japanese food and restaurant management

• Able to lead a team in a fast paced and demanding environment

• Exceptional customer services

• Excellent people skills

• Basic Hygiene Certification

• Min 3 years of working experience in Japanese restaurant