Job description for Restaurant Manager at PT Kuliner Inti Sukses
Position Summary
The Assistant Restaurant Manager supports the Restaurant Manager in ensuring smooth daily operations of a Japanese fine dining establishment. This role focuses on delivering exceptional guest experience, maintaining service excellence, coordinating between FOH & BOH teams, and upholding high standards of Japanese hospitality (omotenashi).
Key Responsibilities
1. Operational Management
- Oversee daily restaurant operations to ensure smooth service during lunch and dinner.
- Assist with table arrangement, reservation management, and seating flow to optimize guest experience.
- Ensure adherence to Japanese fine dining standards, including service sequence, plating, and atmosphere.
- Monitor cleanliness, ambiance, and readiness of restaurant areas.
2. Guest Experience & Service Excellence
- Ensure high-quality service aligned with omotenashi principles.
- Handle guest inquiries, concerns, or complaints with professionalism.
- Supervise service to maintain consistency in food quality, beverage presentation, and staff hospitality.
- Conduct regular rounds to ensure guest satisfaction.
3. Staff Supervision & Training
- Lead, supervise, and motivate service staff (Captain, Server, Host/Hostess).
- Train team members on Japanese service etiquette, menu knowledge, and service SOPs.
- Assist in scheduling, attendance tracking, and performance evaluations.
- Maintain discipline and uphold grooming standards.
4. Coordination with Kitchen & Other Departments
- Collaborate closely with Head Chef, Kitchen Team, Bar, and Sushi Bar to ensure smooth service.
- Coordinate menu changes, Omakase updates, special requests, and allergy alerts.
- Communicate with Purchasing and Inventory teams for stock needs and product quality issues.
5. Financial & Administrative Support
- Assist in monitoring daily sales, cost control, and operational expenses.
- Review and ensure accuracy of daily sales reports, voids, discounts, and petty cash.
- Support inventory checks, waste control, and monitoring usage of high-value Japanese ingredients.
- Contribute ideas to increase revenue through upselling and special promotions.
6. SOP, Compliance & Quality Control
- Ensure compliance with hygiene, safety, and food handling standards.
- Maintain and enforce service SOPs, fine dining etiquette, and workflow procedures.
- Monitor inventory of tableware, chinaware, glassware, and ensure proper usage and minimal breakage.
7. Event & Reservation Management
- Manage VIP reservations, private dining requests, and chef’s table/Omakase schedules.
- Coordinate special events, seasonal Japanese menus, and holiday promotions.
Qualifications
- Minimum 3–5 years of experience in restaurant operations, preferably in Japanese or fine dining.
- Strong understanding of Japanese cuisine, beverages (sake, whisky), and service culture.
- Excellent leadership, communication, and problem-solving skills.
- Ability to work under pressure in a high-end hospitality environment.
- Proficient in reservation systems and basic administrative tools.
- Fluent in English, both spoken and written, with the ability to communicate professionally with international guests.
