Japanese Restaurant Manager

About the role

The Japanese Restaurant Manager will lead the outlet to deliver an outstanding guest experience while ensuring operational excellence, cost control and profit maximisation in line with Kempinski standards.

Key responsibilities

• Lead the restaurant efficiently, controlling costs and driving top‑line revenue.
• Assist in preparing and managing the outlet’s budget.
• Conduct monthly inventory of supplies and equipment with the stewarding department.
• Oversee accurate settlement of all sales and manage outlet cash floats.
• Identify and correct operational errors during set‑up, service and breakdown.
• Implement flexible work schedules based on business patterns.
• Recruit, train and retain qualified full‑time and part‑time staff in collaboration with HR.
• Control payroll through effective workforce planning.
• Monitor supplies, equipment and reduce spoilage and waste.
• Update the outlet’s operations manual annually.
• Source high‑quality products and maintain supplier relationships.
• Continuously improve product quality, guest satisfaction and quality‑assurance metrics.

Required profile

• Proven experience managing a restaurant outlet, preferably within a hotel environment.
• Strong understanding of budgeting, inventory control and cost optimisation.
• Ability to lead and develop a mixed team of full‑time and part‑time staff.
• Excellent problem‑solving skills and attention to detail.
• Good communication skills to coordinate with culinary, stewarding and other F&B departments.

Required skills