Proven experience as a restaurant manager in a Japanese cuisine restaurant.

Strong leadership and interpersonal skills.

Excellent communication and organizational abilities.

Solid understanding of restaurant operations and financial management.

Knowledge of Japanese cuisine and culture is highly desirable.

Ability to work flexible hours, including weekends and holidays.

Recruit, train, and manage a team of front-of-house and back-of-house staff.

Foster a positive and collaborative work environment, promoting teamwork and high morale.

Conduct regular staff meetings to communicate expectations, provide updates, and address concerns.

Ensure exceptional customer service by maintaining high standards of hospitality and resolving customer issues promptly.

Monitor and respond to customer reviews, feedback, and concerns to enhance the dining experience.

Manage budgets, analyze financial statements, and implement cost control measures to achieve profitability goals.

Monitor sales trends, track expenses, and implement strategies to maximize revenue.

Collaborate with the chef to develop and update the menu based on customer preferences, seasonal availability, and cost considerations.

Work with the marketing team to develop and execute promotional activities to attract new customers and retain existing ones.