Restaurant Manager

Description

Job Summary: Lead the daily operations of a mid-to-high-end Japanese cuisine restaurant, ensuring an exceptional customer experience and business profitability. Key Highlights: 1. Leadership in Japanese and Latin cuisine restaurant 2. Focus on premium service and customer experience 3. Opportunity for team development and profitability This position is literally described as Japanese Cuisine Restaurant Manager. Position Objective Lead the daily operations of Sukoi to ensure an exceptional customer experience, high service standards, business profitability, and team development. \* Essential Requirements Experience * Minimum 3–5 years as restaurant manager or assistant manager * Experience in: * Mid-to-high-end or upscale restaurants * Fine dining service or gastronomic experience * Managing teams of 10–30 people * Restaurant opening or operational improvement (desirable) Education * Bachelor’s degree (preferred) in: * Business Administration * Gastronomy * Tourism * Business * Courses in: * Customer service * Leadership * Costing and operations (plus) Technical Skills * Control of: * Costs (food, beverages, payroll) * Inventory * Waste * Management of: * KPIs (average ticket, table turnover, sales per server) * Daily and weekly reports * Knowledge of: * Fine dining service standards * Handling complaints * Use of: * POS systems * Basic-to-intermediate Excel Personal Skills (KEY for Sukoi) * Firm yet respectful leadership * High emotional intelligence * Clear and direct communication * Ability to perform under peak-hour pressure * Attention to detail (highly important at Sukoi) * Premium service mindset * Quick problem resolution Sukoi-Specific Competencies * Understanding and conveying the concept: * Japanese + Latin experience * Approachable yet elegant service * Ability to: * Supervise bar operations (pace, timing, quality) * Maintain dish presentation standards * Focus on: * Customer experience over operations * Ability to detect: * Service failures in real time * Sales opportunities Key Responsibilities * Supervise full daily operations * Ensure service and quality standards * Lead and evaluate team (servers, bar staff, kitchen staff) * Resolve complaints and safeguard customer experience * Control costs and increase profitability * Implement sales and motivation initiatives * Ensure compliance with processes and checklists * Coordinate restaurant opening and closing Performance Indicators (KPIs) * Average ticket * Daily/weekly sales * Food and beverage cost percentage * Table turnover rate * Service evaluation (reviews) * Checklist compliance * Sales per server This profile is NOT suitable if: * You have only worked in casual restaurants * You cannot handle pressure * You dislike being on the floor * You lack focus on customer service * You are not interested in detail or excellence Ideal Differentiator (TOP Candidate) * Experience in Japanese cuisine or fine dining * Intermediate English (due to premium experience) * Growth mindset and discipline * Ability to train and elevate the team Employment Type: Full-time Salary: $22,000\.00 \- $25,000\.00 per month Benefits: * Employee discount * Discounts and preferential pricing * Staff cafeteria service Work Location: On-site employment