[NORIBOI OMAKASE] RESTAURANT SUPERVISOR

Mô tả công việc

Địa điểm làm việc: Quận 1, TP HCM

Mô tả công việc

Restaurant Operations & Service Quality

Maintain professional grooming, personal hygiene, and service standards.

Ensure the restaurant is clean, organized, and all equipment is in good working condition.

Ensure food, beverage, and service quality in accordance with company SOPs.

Ensure compliance with food safety and hygiene standards.

Assist guests and support service operations when necessary.

• Guest Experience & Reservation Management

Coordinate with the Hostess to manage daily reservations and arrange table layouts, maximizing capacity while ensuring guest comfort.

Monitor guest satisfaction, identify potential concerns, and handle complaints appropriately.

Escalate issues beyond the scope of authority to the Manager.

Coordinate and provide service for special events, promotions, VIP guests, and private groups.

• Team Coordination & Staff Management

Communicate upcoming events and promotions to the team.

Manage staff schedules and coordinate daily team operations.

Support staff training and maintain high service standards.

Cooperate with other departments and management to ensure smooth operations.

• Reporting & Inventory Management

Monitor and report daily restaurant operations, including revenue, guest complaints, and staff performance.

Conduct monthly inventory checks and report results to the Manager.

Perform other duties as assigned by the Manager.

Yêu cầu

Professional and dynamic working environment.

Opportunities for career advancement to higher positions.

12 days of annual leave per year.

One day off per week.

Uniform provided and parking fee support (if applicable).

Full social insurance in accordance with the law.

10-20% staff discount on food and beverages.

Team building activities, birthday celebrations, and company parties.

Quyền lợi

At least 4 years of experience as a Captain or Supervisor in a dine-in restaurant.

Good English communication, Japanese is preferred

Knowledge about Sake, Wine, and Japanese cuisine (omakase)

Following company policy, rules, and SOPs.

Good working manner.

Honesty, Responsibility, Enthusiastic, Discipline.

Ability to work overtime if required, working on a holiday, Tet.

Ability to Co-op working with other departments, management, problem-solving, training and maintaining a high quality of service.