Geylang - Restaurant Manager / Assistant Manager (Japanese Cuisine & Wine Sales)

Job Summary

Oversee daily restaurant operations, ensure exceptional dining experiences, manage staff, drive wine sales, and maintain high standards of service and hospitality.

Key Responsibilities

• Supervise kitchen and front-of-house teams for smooth coordination.
• Ensure high standards in food presentation and service, following Japanese dining traditions.
• Address operational challenges and improve efficiency.
• Deliver an authentic Japanese dining experience with excellent hospitality.
• Handle customer inquiries, feedback, and complaints professionally.
• Personalize service and enhance guest experiences through wine recommendations and upselling.
• Ensure adherence to food safety, hygiene, and health regulations.
• Maintain cleanliness in kitchen and dining areas.
• Enforce restaurant policies and safety procedures.
• Develop promotions, seasonal menus, and wine-pairing events.
• Support revenue growth and customer retention strategies.
• Manage online presence and customer reviews if required.
• Maintain financial records, sales reports, and operational documentation.
• Analyze business performance and suggest improvements.
• Report to senior management on sales, challenges, and strategies.
• Manage stock levels for ingredients, beverages, and supplies.
• Source high-quality ingredients and wines while controlling costs.
• Monitor food and beverage costs, minimize waste, and optimize portion control.

• Train and mentor staff in Japanese dining etiquette, customer service, and wine pairing.
• Manage work schedules, assignments, and team performance.
• Foster a positive and professional work environment.

• Recommend and upsell wines, sake, and beverages that complement Japanese cuisine.
• Train staff on wine selection, tasting notes, and food pairings.
• Maintain and update the wine and sake list, working with suppliers for quality selection.
• Organize wine-tasting events and promotions.

• 3-5 years of experience as a Restaurant Manager, preferably in Japanese cuisine.
• Strong knowledge of Japanese dining etiquette and restaurant operations.
• Experience in wine sales, sake knowledge, and food pairing.
• WSET certification or similar wine education is a plus.
• Strong leadership, communication, and problem-solving skills.
• Experience in staff management, cost control, and inventory management.
• Passion for customer service and hospitality.
• Able to work shifts, weekends, and public holidays.

• Shift work, including weekends and public holidays.
• 5.5-day work week.

Only shortlisted candidates will be contacted.