1. Recruit, train, and lead restaurant staff, providing ongoing support and supervision to ensure a high-performing team; prepare and manage staff rosters effectively.

2. Monitor inventory levels and coordinate timely stock ordering from approved suppliers to maintain smooth daily operations.

3. Prepare and analyse sales reports, set realistic performance targets, and implement seasonal promotional strategies to drive revenue.

4. Oversee regular updates to the menu, including the introduction of new items and pricing adjustments in line with market trends.

5. Plan and coordinate in-house events and special functions, ensuring seamless execution and customer satisfaction.

6. Uphold strict standards of food quality, hygiene, and compliance with workplace health and safety regulations.

7. Foster strong relationships with customers and relay feedback or reviews to the team to support service improvement.

8. Provide hands-on support during peak periods by assisting with reservations, guest greetings, order taking, and table service.

9. Supervise the cleanliness and presentation of the restaurant to maintain a professional and inviting environment at all times.

Requirements

• Education: Qualification in hospitality management, or a related field preferred.

• Experience: 2+ years of experience in a supervisory or management role in the restaurant industry (experience with Japanese or sushi restaurants is a plus).

Skills:

• Strong leadership, organizational, and communication skills.

• Ability to multitask and work under pressure in a fast-paced environment.

• Knowledge of restaurant POS systems and basic office software.

• Customer-focused mindset with attention to detail.

• Basic Mandarin or Cantonese language skills are a plus (for guest interaction or staff communication).

Personal Traits:

• Responsible and reliable with a passion for hospitality.

• Team-oriented and proactive in problem-solving.

• Willingness to learn and grow with the brand.