Restaurant Manager Hiryu Restaurant

The Restaurant Manager is responsible for the overall performance of the restaurant balancing guest experience team leadership and business results. This role ensures the restaurant consistently delivers memorable guest experiences while achieving operational and financial objectives.

Leadership and Guest Experience

• Lead and model guest-focused service culture
• Ensure supervisors and teams are fully prepared for service
• Oversee service quality and guest satisfaction

Operational Management

• Plan and oversee daily restaurant operations
• Ensure standards procedures and service execution are consistently applied
• Maintain oversight of cleanliness equipment and readiness
• Ensure compliance with food safety and hygiene standards

Business and Performance Management

• Manage budgets forecasts and cost controls
• Analyze performance and implement improvement plans
• Drive revenue opportunities and guest satisfaction results

Use of Systems and Tools

• Ensure effective use of approved hotel systems including the Oracle Simphony Point-of-Sale system SevenRooms Table Management System and Oracle OPERA Cloud Property Management System to support accurate reporting guest recognition and service consistency

Working Together

• Work closely with colleagues across Food and Beverage Culinary Front Office Housekeeping and other hotel teams to align operations and protect the guest experience.

Professional Standards

• Maintain strong floor presence during service periods to support teams and guests
• Arrive prepared and on time setting the tone for professionalism and accountability
• Actively participate in fire and life safety training and drills to ensure the safety and wellbeing of guests and colleagues

Other Responsibilities

• Attend all meetings briefings and trainings as assigned
• Ensure teams are scheduled prepared and supported for service
• Maintain a high standard of professionalism and conduct at all times
• Perform other reasonable duties assigned by the Management of the Hotel

Qualifications :

Knowledge and Experience

• University college or vocational education preferred
• Previous management experience in Food and Beverage is an advantage
• Knowledge of Japanese cuisine dining etiquette and service styles is highly preferred
• Understanding of Japanese hospitality principles and attention to detail in guest experience is an advantage
• English is used daily in the workplace to support communication with an international and diverse five-star hotel clientele; proficiency is considered an asset
• Strong working knowledge of hospitality systems such as Oracle Simphony SevenRooms and Oracle OPERA Cloud is an advantage

Competencies

• Strong leadership presence and guest focus
• Ability to coach and develop leaders and colleagues
• Sound judgment and operational decision making
• Collaborative mindset and ownership of performance outcomes
• Professional presence and credibility

Additional Information :

Open to Vietnamese candidates only

Remote Work :

No

Employment Type :

Full-time