81 Japanese Restaurant jobs in Singapore

The Restaurant supervisor is able to lead the team and maintain the highest level of customer service and satisfaction. He/she is responsible for overseeing the efficient running and profitability of the restaurant.

Job Responsibilities:

· Managing all aspects of the restaurant operations.

· Ensuring the highest quality of service and customer satisfaction

· Proactively communicate to employees on KPIs on sales, service and food quality so that together each achieve more (TEAM)

· Creating and implementing effective marketing and promotional strategies

· Maintaining knowledge of industry trends, competitors and regulations

· Communicate with Chef on guests' requirements, and maintain a close and professional working relationship with the kitchen at all times

· Collaborating with the head chef in the development of menus, specials and promotions

· Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines

· Overseeing the inventory and ordering of supplies

· Handle customers' compliments and complaints promptly

· Administer and action daily mails, guest report lists, staff rosters, operations reporting and other paperwork promptly and accurately.

· Understand the need for training and development of employees and to take a proactive approach in training employees especially mandatory training like Basic Food Hygiene and Safety

· Able to assist the kitchen crew when necessary.

Job Requirements:

· Passion for Japanese food and restaurant management

· Able to lead a team in a fast paced and demanding environment

· Exceptional customer services

· Excellent people skills

· Basic Hygiene Certification

· Min 3 years of working experience in Japanese restaurant

• Cleaning Dishes and Utensils: Washing all plates, silverware, glasses, and cooking utensils to ensure they are clean and ready for reuse.
• Cleaning Kitchen Equipment: Washing pots, pans, and other kitchen tools used by chefs.
• Maintaining Hygiene: Ensuring that all dishwashing areas, sinks, and storage spaces meet cleanliness and hygiene standards.
• Organizing: Sorting and storing clean dishes and equipment in their designated places to keep the kitchen well-organized.
• Waste Management: Properly disposing of food waste and trash, as well as cleaning garbage bins.
• Supporting Kitchen Staff: Assisting chefs and cooks by ensuring they have clean tools and equipment during food preparation.
• End-of-Day Cleanup: Helping with overall kitchen cleanup and possibly sanitizing areas after service hours.

We regret only shortlisted candidates will be contacted. All applications will be handled confidentially. By submitting your application, you agree to the collection, use, retention, and disclosure of your personal information to prospective employers.

EA License No: 20C0270

EA Personnel No: R22110981

EA Personnel Name: Law Mei Fong

• Cleaning Dishes and Utensils : Washing all plates, silverware, glasses, and cooking utensils to ensure they are clean and ready for reuse.
• Cleaning Kitchen Equipment : Washing pots, pans, and other kitchen tools used by chefs.
• Maintaining Hygiene : Ensuring that all dishwashing areas, sinks, and storage spaces meet cleanliness and hygiene standards.
• Organizing : Sorting and storing clean dishes and equipment in their designated places to keep the kitchen well-organized.
• Waste Management : Properly disposing of food waste and trash, as well as cleaning garbage bins.
• Supporting Kitchen Staff : Assisting chefs and cooks by ensuring they have clean tools and equipment during food preparation.
• End-of-Day Cleanup : Helping with overall kitchen cleanup and possibly sanitizing areas after service hours.

We regret only shortlisted candidates will be contacted. All applications will be handled confidentially. By submitting your application, you agree to the collection, use, retention, and disclosure of your personal information to prospective employers.

EA License No: 20C0270

EA Personnel No: R22110981

EA Personnel Name: Law Mei Fong

Job Title: Japanese Restaurant Team Lead

About the Job

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• Lead a team of staff to provide exceptional customer service and maintain a high level of restaurant operations.
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• Oversight of efficient running and profitability of the restaurant, including managing inventory and supplies.
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• Ensure compliance with licensing, hygiene, and health and safety legislation/guidelines.
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Key Responsibilities

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1. Team Leadership: Proactively communicate with employees on KPIs for sales, service, and food quality.
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2. Customer Service: Handle customers' compliments and complaints promptly and maintain a professional relationship with the kitchen.
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3. Marketing: Create and implement effective marketing and promotional strategies.
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4. Inventory Management: Oversee the inventory and ordering of supplies.
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5. Training and Development: Understand the need for training and development of employees and take a proactive approach in training employees.
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Requirements

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• Passion for Japanese Food: Passion for Japanese food and restaurant management.
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• Leadership Skills: Able to lead a team in a fast-paced and demanding environment.
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• Customer Service Skills: Exceptional customer services and excellent people skills.
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• Qualifications: Basic Hygiene Certification and at least 3 years of working experience in Japanese restaurants.
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Restaurant Leadership Role

We are seeking a seasoned General Manager to oversee our Japanese food restaurants in Singapore and Thailand.

Job Responsibilities:

• Supervise and assist staff during peak periods or when colleagues are on leave or sick
• Boost sales and revenue through effective management strategies
• Maintain regular communication with Japan-based teams to ensure alignment and drive business growth

Essential Skills:

• Fluency in both spoken and written Japanese
• Proven expertise in recipes, market research, Microsoft Office, Microsoft Excel, data analysis, and attention to detail
• Able to work independently with minimal supervision
• Excellent writing skills and ability to communicate effectively

Culture Fit:

As a member of our team, you will be part of a dynamic and fast-paced environment that values innovation, teamwork, and customer satisfaction.

• Provide good customer service to customer
• Taking order and cashiering
• Maintain cleanliness and housekeeping of work areas, equipment and adhere to health, safety and sanitation guidelines
• Clearing of plates and cutleries.

We regret only shortlisted candidates will be contacted. All applications will be handled confidentially. By submitting your application, you agree to the collection, use, retention, and disclosure of your personal information to prospective employers.

EA License No: 20C0270

EA Personnel No: R22110981

EA Personnel Name: Law Mei Fong

Reporting to the Area Manager, your responsibilities include but are not limited to:

• Direct and manage the restaurant according to company SOPs and regulatory requirements
• Mentor and supervise service staff on food handling, service conduct, and compliance to standards
• Advise on operational needs and service consistency
• Manage the restaurant according to budget with responsibility in creating and executing plans to sustain profitability
• Monitor sales and provide monthly sales reports with recommendations for business reviews with management
• Handle customers’ complaints and operational issues
• Other work scope as required by business needs

Job Requirements:

• Diploma in Food & Beverage, Supply Chain Management, or a related discipline
• Minimum 3 years of supervisory experience in a Japanese restaurant setting
• Strong knowledge of Workplace Safety and Health Act (WSHA), HACCP, and MUIS regulations
• Hands-on leader with effective problem-solving skills in F&B operations and customer service
• Excellent stakeholder management and interpersonal skills
• Demonstrated success in driving sales growth and improving top-line performance
• Proven ability to build and maintain positive working relationships across teams
• 6-day work week