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Aman

Luxury hospitality group operating high-end resorts

Outlet Manager

Food & Beverage Operations ManagementConfirmed live in the last 24 hours
Full-timeTokyo, JapanNo salary listedIn-person

About the Job

Requirements

  • A minimum of 9 years of practical experience in hotels, restaurants, cafés, or similar facilities.
  • A minimum of 5 years of practical experience in a luxury hotel environment.
  • Practical leadership experience, such as experience as a manager.
  • Basic knowledge of labour management and practical experience in shift scheduling.
  • Practical experience in performance management, talent development, coaching, and mentoring.
  • Practical experience creating, improving, and continuously monitoring Standard Operating Procedures (SOPs).
  • Advanced business-level English proficiency (CEFR C1 or higher).
  • Advanced business-level Japanese proficiency (CEFR C1 or higher).
  • Advanced personal computer skills, including Microsoft Office and typing.

Responsibilities

  • Welcome and support guests and colleagues professionally while ensuring exceptional service and memorable dining experiences throughout the outlet.
  • Lead, manage, and develop the restaurant team, ensuring high standards of professionalism, service, and operational excellence.
  • Oversee the assigned restaurant outlet’s daily operations, ensuring guest satisfaction, quality standards, and operational efficiency.
  • Develop, implement, and continuously improve operational policies, service procedures, and Standard Operating Procedures (SOPs) in accordance with company standards.
  • Ensure compliance with applicable food safety, hygiene, health and safety regulations, and company policies and standards.
  • Manage restaurant staffing, scheduling, labour costs, performance evaluations, coaching, mentoring, and departmental development initiatives.
  • Monitor service quality, guest feedback, and operational performance, implementing corrective actions and improvements where required.
  • Conduct regular inspections and audits to ensure cleanliness, presentation, product quality, and service consistency.
  • Coordinate with the Culinary team and other hotel departments to ensure seamless daily operations and guest experiences.
  • Prepare departmental reports, manage budgets, monitor inventory and cost control, and support administrative and operational requirements when required.

About the Company

Aman

Luxury hospitality group operating high-end resorts

Aman operates a collection of luxury resorts and hotels known for minimalist design, small properties, and locations in remote natural settings. Guests experience intimate, discreet service and a curated lineup of wellness, dining, and cultural experiences in spaces designed to feel simple and connected to their surroundings. Unlike many luxury brands, Aman emphasizes restrained, tranquil environments and personalized service over large-scale resort footprints. Its goal is to broaden its global footprint by opening new hotels and branded residences while preserving its understated luxury and intimate guest experience.

Company size
1,001-5,000
Company stage
Growth Equity (Non-Venture Capital)
Total funding
$1.8B
Headquarters
London, United Kingdom
Founded
1988

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