Restaurant Supervisor (Japanese)

Job Summary Ensure smooth daily service operations in a Japanese restaurant by leading and supporting the team, managing supplies, and maintaining high standards of guest service and food hygiene. Responsibilities - Execute daily service operations to meet Japanese restaurant standards and ensure guest satisfaction - Collaborate with team members to maintain a positive and productive working environment - Monitor and manage restaurant supplies to ensure adequate stock levels for smooth operations - Train, counsel, and guide junior staff to perform their duties effectively and according to standards - Demonstrate comprehensive knowledge of junior service staff roles and responsibilities to support their performance - Handle guest verbal complaints promptly and professionally to resolve issues and maintain service quality - Apply knowledge of Japanese guest service standards to deliver consistent and authentic dining experiences - Follow food hygiene regulations and company quality standards to ensure a safe and clean environment - Use basic computer software (Word, Excel, Outlook) to support administrative tasks related to restaurant operations - Work efficiently under pressure to maintain service pace and quality during busy periods - Apply creativity to manage unexpected situations and maintain smooth service flow - Pay close attention to detail to uphold service and quality standards - Collaborate effectively within a team to achieve operational goals and deliver excellent guest experiences Required Competencies And Certifications - WSQ Basic Hygiene Certificate - Minimum education: ‘O’ Levels - Minimum 1 years of experience in Japanese restaurant front-of-house operations or similar role Preferred Competencies And Qualifications - Basic computer skills in Word, Excel, and Outlook - Knowledge of Japanese guest service standards - Ability to handle guest verbal complaints professionally