F&B Supervisor (Japanese Outlet)

Your Day To Day

People

• Supervise and lead the front-of-house team to ensure smooth and efficient restaurant operations.
• Conduct daily pre-service briefings to communicate menu updates, VIP guests, and service expectations.
• Foster a strong working relationship with kitchen staff to ensure synchronized service and product quality.
• Train and mentor team members on Japanese etiquette, menu knowledge, and service standards.
• Monitor grooming, attendance, and performance to align with hotel and brand standards.
• Work closely with HR, Marcom, and Purchasing for staffing, promotions, and outlet needs.

Financial

• Monitor daily sales and assist with achieving outlet revenue targets through effective upselling and cost control.
• Ensure proper stock rotation and manage par levels for restaurant inventory, including specialty Japanese items.
• Verify cashiering procedures and compliance with financial policies including POS system accuracy.
• Assist in planning and executing promotional events and seasonal menus with the culinary tea

Guest Experience

• Deliver genuine hospitality by welcoming and engaging with guests, ensuring their satisfaction with food, beverage, and service.
• Address guest feedback and complaints promptly and professionally, following up when necessary.
• Maintain a strong presence on the floor during peak hours, assisting service when needed.
• Cultivate relationships with repeat guests and ensure a personalized experience aligned with Japanese dining culture.

Responsible Business

• Ensure compliance with all health, safety, and hygiene regulations, including Halal certification where applicable.
• Support the Outlet Manager in audits, documentation, and reporting tasks as required.
• Uphold IHG brand standards in service, environment, and guest interaction.
• Maintain cleanliness and presentation of the restaurant according to luxury standards.

Accountabilities

• Reports directly to the Restaurant Manager and supports in leading the service team.
• Supervises front-of-house team members including waiter, and hostess.
• Ensures operational excellence and guest satisfaction are met daily.

What We Need From You?

• Diploma or Degree in Hotel Management, Food & Beverage, or a related field.
• Minimum 2 years’ experience in a supervisory role within a Japanese restaurant or luxury dining outlet.
• Strong communication skills in English; proficiency in Japanese or other languages is a plus.
• Deep knowledge of Japanese cuisine, dining etiquette, and beverages (sake, tea, etc.).
• Excellent leadership, problem-solving, and guest engagement skills.
• Willingness to work in split shift.