Japanese Restaurant Supervisor

Responsibilities

The Restaurant Supervisor oversees daily operations, ensuring smooth coordination between front-of-house and back-of-house activities. Responsibilities include leading the team, maintaining service and hygiene standards, managing schedules, stock, and POS systems, and handling customer feedback. This role also supports the restaurant manager in meeting operational and service goals.

Qualifications

• Minimum Diploma (D3) in any field; Hospitality or Hotel Management preferred.

• At least 5 years of experience as a Captain or Shift Leader in the F&B industry, including a minimum of 2 years in a Japanese restaurant (full-service Japanese dining preferred).

• Strong knowledge of Japanese restaurant operations (FOH & BOH), including Japanese menu knowledge, service etiquette, and safe handling of raw seafood (sushi/sashimi).

• Proficient in POS systems and inventory/stock management.

• Good understanding of hygiene and sanitation standards (HACCP).

• Excellent communication and leadership skills.

• Customer-focused with a passion for service excellence.

• Able to work flexible hours, including weekends and holidays.

• Strong problem-solving and organizational skills.

• Basic Japanese language skills are a plus.