Restaurant Manager

Role Overview

The Restaurant Managerisresponsibleforoverseeingdailyoperationsofachef -ledomakaserestaurant,withastrongfocusonservicequality,guest experience,andteamleadership.

Thisroleensuresthateachdiningsessionrunssmoothly,reflectingtherestaurant’scommitmenttoprecision,hospitality,andconsistency.

• Oversee day-to-day restaurant operations during oma ka service periods
• Ensure front-of-house service is executed in alignment with the chef’s intended dining flow
• Lead, supervise, and guide service staff to maintain high service standards
• Establish and uphold service procedures, presentation standards, and table etiquette
• Manage guest reception, reservations, seating arrangements, and special requests
• Act as the primary point of contact for guest communication and service recovery
• Conduct service briefings, performance feedback, and ongoing staff coaching
• Ensure cleanliness, readiness, and overall presentation of the dining area
• Coordinate with kitchen and operation teams to ensure seamless service execution
• Ensure compliance with hygiene, safety, and internal operational standards

• Minimum 3–5 years of experience in fine dining, omakase, or premium restaurant operations
• Previous experience as supervisory or managerial restaurant role
• Strong understanding of high-end dining service expectations
• Proven ability to lead a small team in a detail-oriented, high-pressure environment
• Excellent communication, organization, and interpersonal skills
• High level of professionalism and attention to detail
• Familiarity with Japanese dining culture is an advantage
• Proficiency in English; additional languages are a plus