Japanese Restaurant Manager (Koki Restaurant)

• Provides inspirational leadership, clear vision and direction to team members to ensure delivery of the Capella brand, values and vision, to create an amazing experience for our guests and team members.
• Communicates expectations, recognizes performance, and produces consistent desired business results.
• Ensures and provides flawless, upscale, professional and high-class guest service experiences as a role model and expertise in all F&B restaurant related matters.
• Oversees and manages the daily operations of the designated restaurant and ensures that all team members comply with service standards, departmental policies and operating procedures set by the hotel.
• Ensures consistency in providing luxury quality of service, food and beverage to the guests.
• To keep up to date with the current trends in the competitive market and assist the Executive Chef in the development of the service and menu pricing strategies.
• Be able to perform all tasks within the department and assists in covering of shifts for team members when necessary.
• Is responsible for the accurate financial and budget reporting to the management (e.g. financial objectives, P&L, budgeting, cost management, etc.).
• Maintain an up to date knowledge of the hotel daily services, activities, promotion, and event. Effectively communicate and update all team members on any changes to ensure guests receive up-to-date information.
• Assists the higher management in updating the Standard Operating Procedures in accordance to the hotel standards and business level by suggesting improvements to improve efficiency of work and performance.
• Responsible for quality, maintenance and inventory management of materials, goods and operating equipment.
• Maintains strong working relationships with other departments to ensure effective communications for operational issues, serves as a role model for inter-departmental collaboration and support
• Empower team members to take ownership and responsibility in going beyond to exceed guest expectations. Delegate responsibility and expect accountability and regular feedback.
• Participate in recruitment activities such as interviewing new talents for the departments and succession planning.
• Proactively identify training needs of team members to ensure enhancement and performance improvement. Protect the privacy and security of guests and coworkers.
• Plan and schedule roster according to business level to optimize resources.

• Competitive salary
• Participating in social insurance, health insurance and unemployment insurance at the contracted salary
• Enjoy monthly service fee with high rate
• Be rewarded on Holidays, New Year and special occasions of the year
• 13th month salary bonus according to revenue
• Participate in periodic team bonding activities
• To develop career in a dynamic and professional international working environment

• Qualification

Diploma / Degree in Hospitality specializing in Food and Beverage or Restaurant Management is preferred

• Work Experience

2 – 3 years prior experience is similar role/capacity at luxury hotels/resorts

• Technical Skills

Working knowledge of POS systems (e.g. MICROS)