General Manager

WAKUDA is a modern luxury dining concept created by world-renowned two-Michelin-starred Chef Tetsuya Wakuda, in partnership with 50 Eggs Hospitality Group. Blending centuries-old Japanese technique with contemporary creativity, WAKUDA delivers an immersive, refined dining experience inspired by Tokyo’s Golden Gai district and rooted in the philosophy omotenashi—the Japanese art of anticipatory hospitality.

At WAKUDA, every detail matters. From culinary precision and beverage excellence to service choreography and guest engagement, our standard is uncompromising. WAKUDA is where Japanese tradition, modern luxury, and exceptional hospitality converge.

The General Manager serves as WAKUDA's senior operational leader and is responsible for driving all aspects of restaurant performance, guest experience, team leadership, and financial results.

This role requires an exceptional hospitality executive capable of leading a luxury, high-volume operation while upholding the integrity, precision, and elevated standards that define the WAKUDA brand. The General Manager is accountable for creating a culture of excellence, ensuring flawless service execution, and delivering strong business performance across all operational disciplines.

The ideal candidate is a highly visible, hands-on leader with deep operational expertise, refined service standards, strong business acumen, and a passion for luxury hospitality.

• Lead, inspire, and develop all front-of-house and operational leadership teams.
• Establish a culture rooted in accountability, professionalism, discipline, and excellence in hospitality.
• Serve as the standard bearer for WAKUDA’s service philosophy and brand values.
• Foster strong team engagement, retention, and leadership development across the organization.
• Coach managers and department leaders to consistently elevate performance.

• Ensure flawless execution of all service periods while maintaining exceptional hospitality standards.
• Drive service culture rooted in precision, personalization, and anticipatory guest care.
• Maintain a highly visible floor presence during service.
• Build meaningful relationships with VIP guests, hotel leadership, and key stakeholders.
• Resolve guest concerns with sound judgment, urgency, and professionalism.
• Continuously elevate service standards consistent with luxury and Forbes-caliber expectations.

• Oversee all daily restaurant operations to ensure seamless execution across dining room, lounge, bar, and private dining.
• Ensure strong communication and alignment between front-of-house and culinary leadership.
• Maintain excellence in staffing, scheduling, service flow, and operational readiness.
• Drive continuous improvement in systems, procedures, and execution standards.
• Ensure compliance with all operational policies and brand standards.

• Own restaurant P&L performance, including revenue, labor, controllable expenses, and profitability.
• Drive top-line sales through service excellence, guest retention, and strategic initiatives.
• Monitor labor productivity, scheduling efficiency, and payroll controls.
• Analyze business trends and implement strategies to improve performance.
• Ensure disciplined expense management without compromising guest experience.

• Recruit, hire, train, and retain exceptional hospitality talent.
• Build a strong leadership bench through coaching and succession planning.
• Conduct performance reviews and structured development conversations.
• Hold leadership accountable to measurable performance standards.
• Create a culture of continuous learning and growth.