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
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
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.
