[NORIBOI OMAKASE] RESTAURANT SUPERVISOR

1. Restaurant Operations & Service Quality

• Maintain professional grooming, personal hygiene, and service standards.
• Ensure the restaurant is clean, organized, and all equipment is in good working condition.
• Ensure food, beverage, and service quality in accordance with company SOPs.
• Ensure compliance with food safety and hygiene standards.
• Assist guests and support service operations when necessary.

2. Guest Experience & Reservation Management

• Coordinate with the Hostess to manage daily reservations and arrange table layouts, maximizing capacity while ensuring guest comfort.
• Monitor guest satisfaction, identify potential concerns, and handle complaints appropriately.
• Escalate issues beyond the scope of authority to the Manager.
• Coordinate and provide service for special events, promotions, VIP guests, and private groups.

3. Team Coordination & Staff Management

• Communicate upcoming events and promotions to the team.
• Manage staff schedules and coordinate daily team operations.
• Support staff training and maintain high service standards.
• Cooperate with other departments and management to ensure smooth operations.

4. Reporting & Inventory Management

• Monitor and report daily restaurant operations, including revenue, guest complaints, and staff performance.
• Conduct monthly inventory checks and report results to the Manager.
• Perform other duties as assigned by the Manager.

• At least 4 years of experience as a Captain or Supervisor in a dine-in restaurant.
• Good English communication, Japanese is preferred
• Knowledge about Sake, Wine, and Japanese cuisine (omakase)
• Following company policy, rules, and SOPs.
• Good working manner.
• Honesty, Responsibility, Enthusiastic, Discipline.
• Ability to work overtime if required, working on a holiday, Tet.
• Ability to Co-op working with other departments, management, problem-solving, training and maintaining a high quality of service.

• Professional and dynamic working environment.
• Opportunities for career advancement to higher positions.
• 12 days of annual leave per year.
• One day off per week.
• Uniform provided and parking fee support (if applicable).
• Full social insurance in accordance with the law.
• 10-20% staff discount on food and beverages.
• Team building activities, birthday celebrations, and company parties.