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