Restaurant Supervisor

Key Responsibilities: Supervise and coordinate front-of-house (FOH) and back-of-house (BOH) staff during service.

Maintain high standards of customer service, ensuring a welcoming and efficient environment.

Ensure smooth operation of food service, especially during peak hours.

Train and mentor staff on service procedures, Japanese dining etiquette, and menu knowledge.

Monitor staff performance and ensure adherence to company policies and cleanliness standards.

Handle customer concerns and complaints in a professional and timely manner.

Manage daily cash handling, sales reports, and assist with opening/closing duties.

Collaborate with kitchen staff to ensure food quality and presentation meet restaurant standards.

Maintain inventory levels and coordinate ordering of supplies.

Support marketing initiatives and seasonal promotions related to Japanese cuisine and culture.

Requirements: Minimum 2–3 years of experience in a supervisory role in the restaurant or hospitality industry.

Experience in Japanese cuisine and culture is highly preferred.

Excellent leadership, communication, and interpersonal skills.

Ability to work in a fast-paced environment and manage staff efficiently.

Knowledge of food safety and sanitation standards.

Flexible schedule, including availability for nights, weekends, and holidays.

Proficient in using POS systems and basic office software.

Fluency in English; knowledge of Japanese is a plus.

Preferred Qualifications: Experience in a Japanese cuisine or fine-dining Japanese setting.

Food Handler Certification or equivalent.

Passion for Japanese food, hospitality, and customer satisfaction.

Job Type: Full-time