Restaurant Manager Japanese Restaurant

Join Red Sea Global Hospitality and become part of a team leading the change in responsible development and regenerative tourism.

Job title: Restaurant Manager

Department: Food & Beverage

Reporting to: Asst. Food & Beverage Director/Manager

About Us

Welcome to the next generation of hospitality excellence. We're on a mission to recruit the finest in our industry seize the opportunity to become part of this pioneering team. Our ethos is deeply rooted in Respect, Responsibility, Passion, and Collaboration, values that guide us in creating extraordinary experiences for our guests and a thriving workplace for our team members.

The Role

As the Japanese Restaurant Manager, you will be responsible for overseeing the operations of our high-end Japanese restaurant, ensuring exceptional guest experiences, effective team management, and the highest standards of food and service quality. You will play a pivotal role in maintaining a welcoming and efficient atmosphere while achieving business goals related to revenue, guest satisfaction, and operational performance.

Key Areas of Responsibilities

Please note that the responsibilities outlined below are not exhaustive. Red Sea Global Hospitality team members continuously innovate in caring for the needs of the business, their guests, and their colleagues. As Japanese Restaurant Manager, you will need to:

• Restaurant Operations: Ensure the smooth day-to-day operation of the restaurant, maintaining high standards of service, quality, and efficiency.
• Team Leadership: Lead, motivate, and develop team members, ensuring they are trained in Japanese culinary culture, etiquette, and service standards. Provide coaching to ensure top-notch service delivery and a harmonious team environment.
• Guest Experience: Create and maintain an exceptional dining experience for guests, promoting authentic Japanese culinary offerings and hospitality. Handle guest feedback and concerns promptly and professionally.
• Budget & Financial Management: Manage departmental budgets, ensuring cost control and maximizing profitability through efficient inventory, staffing, and resource management.
• Team Scheduling & Training: Collaborate with the training manager to identify training needs and organize regular training programs for restaurant team members. Ensure staffing levels are optimized to meet demand, managing schedules effectively.
• Quality Control & Standards: Oversee the presentation of food and beverages, ensuring consistency in taste, presentation, and authenticity. Ensure that food safety and hygiene standards are always met.
• Marketing & Promotion: Work with the marketing team to create and implement promotional strategies, events, and offerings that enhance the restaurant's profile. Stay informed on industry trends and implement new ideas to attract guests.
• Inventory & Ordering: Manage inventory control and stock ordering, ensuring sufficient levels of quality ingredients, supplies, and equipment without overstocking.
• Financial Accountability: Monitor daily sales, ensure accurate billing procedures, and oversee accounting functions within the restaurant.
• Inter-Departmental Coordination: Work closely with the culinary team, banquet services, and other hotel departments to ensure alignment in service delivery and coordination for events and functions.
• Health & Safety Compliance: Ensure that all food safety regulations, health standards, and safety protocols are strictly adhered to, maintaining a safe and clean environment for both team members and guests.
• Leading by Example: Lead by example through hands-on management, promoting a positive work environment that encourages growth, passion, and collaboration.

Qualification Standards

To excel in this role, candidates should meet the following qualifications:

• Education: Bachelor's degree in Hospitality Management, Culinary Arts, Business Administration, or a related field; additional certifications or training in Japanese cuisine or hospitality management is a plus.
• Experience: Minimum of 3-5 years of experience in a management position within the Food & Beverage industry, with a focus on fine dining or Japanese cuisine. Proven experience managing teams and operations in a high-volume, quality-driven environment.
• Culinary Knowledge: Strong knowledge of Japanese cuisine, food preparation, and traditional culinary techniques. A passion for authentic Japanese dining and culture.
• Leadership Abilities: Demonstrated leadership skills with the ability to lead, motivate, and develop a diverse team of culinary and service team members, fostering a culture of excellence and teamwork.
• Guest Service Excellence: A commitment to providing exceptional guest experiences with a strong understanding of Japanese hospitality (Omotenashi) and service standards.
• Financial Acumen: Experience managing restaurant budgets, cost control, inventory management, and maximizing profitability through efficient operations.
• Communication Skills: Excellent communication skills in English (written and verbal), with the ability to interact professionally with guests, team members, and other hotel departments. Knowledge of Japanese or other languages is a plus.
• Problem-Solving Skills: Strong problem-solving and decision-making abilities to address operational challenges, guest feedback, and team dynamics.
• Health & Safety Knowledge: In-depth understanding of health, safety, and food safety regulations, with a focus on maintaining the highest hygiene standards within the restaurant.
• Organizational Skills: Exceptional organizational skills, with the ability to manage multiple tasks, prioritize effectively, and oversee a high-volume dining environment.
• Attention to Detail: A high level of attention to detail to ensure the consistency and quality of both food and service, maintaining the restaurant's standards at all times.
• Flexibility & Adaptability: Ability to adapt to changing business needs and guest preferences while maintaining a calm, professional demeanor.
• Passion for Japanese Culture: A genuine interest and respect for Japanese culture and its culinary traditions, with a focus on preserving authenticity while delivering an exceptional guest experience.

In Return, What We Offer

• Exciting opportunities for personal and professional development at all levels, featuring targeted development programs aimed at equipping you for your next career move.
• Competitive compensation package.
• Access to exclusive perks, complimentary nights, and benefits within Red Sea Global Hospitality.
• Health Insurance coverage whilst in service.
• A supportive and inclusive work environment that values diversity and collaboration.
• Employee Recognition Programmes.
• Daily meals on duty and uniform dry-cleaning services.
• Year-round events of social, wellness programs, charity drives, and sports activities.