Japanese Restaurant Manager

Exceptional Hospitality Starts with You

Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! You will lead our dynamic team and elevate our dining experiences. As a Japanese Restaurant Manager, you’re not just overseeing operations of one or more dining outlets – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:

A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.

In addition, this role requires the following minimum qualifications:

• Diploma or degree in Hospitality Management or related field
• 5–7 years in F&B operations, with supervisory or managerial experience preferred
• Strong leadership, service excellence, and operational planning abilities
• Strong knowledge of Japanese cuisine, restaurant operations, and service standards
• Experience with budgeting, inventory management, and cost control
• Fluent in English; effective in team coordination and guest interaction
• Detail-oriented, adaptable, and committed to delivering high-quality service

Here’s what you’ll do during a typical day:

• Manage the overall daily operations of the Japanese restaurant.
• Supervise, train, and motivate restaurant staff to maintain excellent service standards.
• Ensure high-quality food presentation and consistency in accordance with restaurant standards.
• Monitor customer satisfaction and promptly resolve complaints or service issues.
• Develop employee schedules and manage staffing requirements.
• Maintain inventory levels and coordinate purchasing of food, beverages, and restaurant supplies.
• Control operational costs, including labor, food, and beverage expenses.
• Ensure compliance with food safety, sanitation, health, and local regulatory requirements.
• Monitor restaurant cleanliness, equipment maintenance, and overall appearance.
• Prepare operational reports, sales reports, and performance evaluations.
• Collaborate with the kitchen team to improve menu offerings and seasonal promotions.
• Implement marketing initiatives and promotional activities to increase customer traffic.
• Monitor sales performance and develop strategies to achieve revenue and profitability targets.
• Maintain positive relationships with suppliers, vendors, and business partners.