Restaurant Manager - Japanese Concept

About the Role

The Restaurant Manager will oversee the daily functions of a Japanese-inspired dining venue at Rosewood Red Sea, ensuring guests experience top-tier service and an unforgettable visit. This leadership role involves managing operations, guiding and growing the team, engaging visitors, and optimizing commercial results while upholding prestigious hospitality benchmarks. Ideal candidates have a passion for Japanese cuisine concepts, service excellence, and nurturing a supportive and collaborative work environment.

Key Responsibilities

• Adhere closely to all department policies, procedures, and service standards, maintaining exceptional quality each day.
• Maintain thorough knowledge of: non-alcoholic brand selections; all wines and champagnes, including detailed characteristics; designated glassware and garnishes; menu items with prep methods, timing, ingredients, and presentation; daily specials and items to avoid (86 items); dining room layout and capacities; point of sale (POS) and manual processing procedures; house counts, VIP arrivals; group events; use and maintenance of equipment; and various ordering, payroll, and reservation systems including Seven Rooms, BirchStreet, Costing, and Oasys.
• Supervise storage areas for cleanliness and organization, establish minimum inventory levels, and manage supply replenishment, including linens.
• Coordinate with the Chef regularly to communicate daily specials and ensure staff awareness.
• Collaborate with Front Desk to stay updated on guest counts and arrivals.
• Review and reconcile previous day's sales and monitor revenue versus budget.
• Develop and dynamically adjust staff schedules based on labor needs and business demands; monitor attendance and document deviations.
• Assign tasks and side duties, communicate changes promptly, and oversee station preparation to uphold standards.
• Hold pre-shift briefings and post-operation debriefs to review service information and performance.
• Inspect staff grooming and attire, restaurant cleanliness, table setups, and environment rigorously, correcting any issues.
• Ensure Hostess Desk is tidy, organized, and fully supplied; effectively manage guest seating and special requests using Seven Rooms system.
• Monitor guest interactions to anticipate needs, address concerns promptly, and maintain positive relationships.
• Oversee timely order delivery, table clearing, and table resetting according to standards.
• Maintain cleanliness and proper functioning of equipment and work areas.
• Answer calls promptly with correct telephone etiquette and process POS functions in compliance with accounting procedures, including handling voids, manual checks, and closing reports.
• Lead training programs for new and existing staff, offer feedback, manage disciplinary issues, and foster a cooperative, motivated team atmosphere.
• Complete payroll and tip distribution paperwork, submit maintenance requests, and communicate with engineering on repairs.
• Maintain detailed records in logbooks and ensure all closing duties are performed properly.
• Exhibit professionalism, friendliness, and courtesy towards guests and coworkers, maintaining confidentiality and brand standards, including adherence to Forbes and LQA criteria.
• Uphold all occupational health and safety policies, participating in safety training and reporting hazards or incidents as required.

Qualifications and Requirements

• At least 3 to 5 years of relevant experience in food and beverage management, with prior roles as Restaurant Manager, ideally in luxury or ultra-luxury settings.
• Specific experience in Contemporary Asian cuisine, Japanese or sushi-specific restaurants, fine dining, or high-end casual dining preferred.
• Proficient in English reading, writing, and speaking; additional language skills are advantageous.
• Minimum education: high school graduate with some college education.
• Strong attention to detail, ability to prioritize, organize, problem-solve calmly, follow instructions accurately, maintain confidentiality, and work independently or collaboratively as needed.
• Familiarity with diverse food service styles such as French service, Russian service, table-side flambé, and butler style.
• Basic math skills and knowledge of food and beverage cost control methods.
• Physical stamina to perform job duties including various physical movements and effective communication with guests and team members.