Restaurant Manager

Role Purpose:

The Omakase Restaurant Manager will oversee the pre-opening and ongoing operations of our exclusive Omakase restaurant, ensuring the highest standards of service, quality, and operational excellence. This role will manage all aspects of the restaurant, including staff training, guest relations, and operational efficiency.

A. Key Responsibilities

1. Recruitment & Training:

o Collaborate with HR to hire and onboard a skilled team of service professionals and kitchen staff (if support required).

o Develop and implement training programs focusing on High-end dining experience and the unique needs Omakase and Japanese culinary/service culture.

2. Operational Setup:

o Develop and establish Standard Operating Procedures (SOPs) for all front-of-house operations.

o In charge of creating and submit annual OPEX/CAPEX as well as Business forecasting/P&L to BOM.

3. Menu & Beverage Collaboration:

o Work closely with the Head Chef and Beverage Manager to finalize the food and drink menus, with heavy focus on Cost control and Profitability.

o Assist in crafting a Sake pairing menu to complement the Omakase experience (following Head Chef guidance).

4. Procurement & Equipment Setup:

o Propose and revise OS&E checklist and submit to BOM.

B. Day-to-day Operation:

1. Customer Experience Management:

o Ensure a seamless, high-touch customer experience from reservation to post-dining.

o Handle VIP guest relations, ensuring their needs and expectations are exceeded.

2. Staff Leadership:

o Lead, inspire, and manage the front-of-house team to deliver exceptional service.

o Conduct regular training sessions to maintain high performance and service standards.

3. Operational Excellence:

o Monitor and maintain cleanliness, ambiance, and all service operations.

o Ensure compliance with food safety and health regulations.

o Support and Coordinate with the Luxury Bar outlet in Basement as per requested by BOM.

4. Financial Performance:

o Manage daily financial operations, including budget control, inventory management, expense management, and profitability monitoring.

o Analyze and report sales performance and guest feedback, implementing improvements as needed.

A. Knowledge

1. Bachelor’s degree in Hospitality/Diploma or relevant field (or equivalent experience).

2. In-depth understanding of luxury F&B operations, particularly Japanese fine dining.

3. Minimum 3–5 years of experience managing high-end restaurants, preferably in same category or F&B outlet in 5 star hotels.

Experience in Omakase or Japanese dining is more preferred.

B. Technical Skill

1. Proven ability to manage all aspects of restaurant operations, including SOP development and financial controls.

2. Strong knowledge of Japanese culture, Japanese proficiency is a huge advantage (N3-N2).

3. Professional English proficiency

4. Excellent proficiency in POS, budgeting, and Microsoft Office.

C. Core Competencies

1. Leadership Skills: Exceptional ability to inspire and manage a team to deliver excellence.

2. Customer Focus: A keen sense of client preferences and the ability to adapt and exceed expectations.

3. Adaptability: Proven adaptability to clientele demand and market changes. Indicating an attitude of eager to learn and non-stop improvement mindset.