Restaurant Manager - Hiryu Restaurant

About the role

The Restaurant Manager is responsible for the overall performance of the restaurant, balancing guest experience, team leadership, and business results. This role ensures the restaurant consistently delivers memorable guest experiences while achieving operational and financial objectives. Leadership and Guest Experience Lead and model guest-focused service culture Ensure supervisors and teams are fully prepared for service Oversee service quality and guest satisfaction Operational Management Plan and oversee daily restaurant operations Ensure standards, procedures, and service execution are consistently applied Maintain oversight of cleanliness, equipment, and readiness Ensure compliance with food safety and hygiene standards Business and Performance Management Manage budgets, forecasts, and cost controls Analyze performance and implement improvement plans Drive revenue opportunities and guest satisfaction results Use of Systems and Tools Ensure effective use of approved hotel systems, including the Oracle Simphony Point-of-Sale system, SevenRooms Table Management System, and Oracle OPERA Cloud Property Management System, to support accurate reporting, guest recognition, and service consistency Working Together Work closely with colleagues across Food and Beverage, Culinary, Front Office, Housekeeping, and other hotel teams to align operations and protect the guest experience. Professional Standards Maintain strong floor presence during service periods to support teams and guests Arrive prepared and on time, setting the tone for professionalism and accountability Actively participate in fire and life safety training and drills to ensure the safety and wellbeing of guests and colleagues Other Responsibilities Attend all meetings, briefings, and trainings as assigned Ensure teams are scheduled, prepared, and supported for service Maintain a high standard of professionalism and conduct at all times Perform other reasonable duties assigned by the Management of the Hotel Knowledge and Experience University, college, or vocational education preferred Previous management experience in Food and Beverage is an advantage Knowledge of Japanese cuisine, dining etiquette, and service styles is highly preferred Understanding of Japanese hospitality principles and attention to detail in guest experience is an advantage English is used daily in the workplace to support communication with an international and diverse five-star hotel clientele; proficiency is considered an asset Strong working knowledge of hospitality systems such as Oracle Simphony, SevenRooms, and Oracle OPERA Cloud is an advantage Competencies Strong leadership presence and guest focus Ability to coach and develop leaders and colleagues Sound judgment and operational decision making Collaborative mindset and ownership of performance outcomes Professional presence and credibility Open to Vietnamese candidates only

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