Job Responsibilities:

• Managing the daily activities of food and beverage services, including front-of-house and back-of-house operations.
• Creating menus, ensuring food is prepared correctly and served on time, and supervising staff during service.
• Ordering and managing food and drink supplies, and maintaining relationships with vendors and suppliers.
• Hiring, training, scheduling, and supervising staff, as well as assigning duties based on strengths.
• Create a work environment that promotes teamwork, performance feedback, recognition, mutual respect and staff satisfaction.
• Develops own knowledge and skills to grow as a leader.
• Ensures NEA rules and regulations are met and achieveMaintaining high standards of hygiene and safety in all areas.
• Addressing customer complaints and ensuring a positive dining experience for all guests.
• Review the reservation book, pre-assign designated tables and follow up on all special requests.

Job Requirements:

• Minimum 3 years in restaurant or F&B operations.
• Ability to lead, train, and motivate a team.
• Familiar with daily restaurant operations, cost control, and inventory management.
• Committed to delivering excellent customer service.
• Knowledge of Japanese cuisines, their preparation and service.
• Be willing to work any day and any shift.