Front Manager

[Job Description] As a restaurant manager within the facility, you will be responsible for all aspects of restaurant operations, including improving service quality, team management, and performance management. This facility is not just a restaurant in itself, but an integral part of the hotel and residence stay experience. Anniversary dinners, meals with international guests, daily use by residence residents, and evenings spent enjoying wine – Because the purposes of use are so diverse, a non-uniform service and on-the-spot decision-making are required. As a manager, you will not only improve the quality of service on the ground, but also be responsible for creating a space that makes guests want to return, through staff training and collaboration with the hotel. ■Main Job Responsibilities ・Restaurant Operations (General service operations, operation management, store quality management, VIP/repeat guest service, complaint/trouble handling) ・Management Operations (Staff training/education, shift scheduling, labor management, team building) ・Numerical/Store Management (Sales management, cost management, budget management, inventory management, KPI analysis) ・Planning/Front Desk Coordination (Seasonal menus, event planning) ・Proposing improvements to hotel-wide service 【Future Career Path】 【Step 1】Manager Overseeing the restaurant department, ・Stable improvement of sales and occupancy rates ・Strengthening the training system ・Improving customer satisfaction, etc. 【Step 2】General Manager (Hotel & Residence) As the highest-ranking person in charge of the entire facility, ・Ultimate responsibility for management figures ・Maximizing the value of the complex facility ・Developing brand strategies, etc. 【Step 3】General Manager of Another Hotel Beyond that, there is a career path as a general manager of another hotel within the group. By taking on the challenge of managing hotels with completely different concepts and price ranges, you can gain diverse operational experience in areas such as: - Luxury - Boutique - Business models with different price ranges You can aim to become a general manager who can lead different brands to success, rather than just mastering one facility. Working Hours This is a shift-based job. • 8:00 AM - 5:00 PM • 10:00 AM - 7:00 PM • 12:00 PM - 9:00 PM • 2:00 PM - 11:00 PM • 5:00 PM - 2:00 AM • 10:00 PM - 7:00 AM Break time: 60 minutes Job Requirements [Required Qualifications] * 3+ years of management experience in the food and beverage department * Experience in staff training and evaluation * Experience in numerical management such as sales, cost, and inventory * Practical experience in the service field * Experience serving customers in English [Preferred Qualifications] * Experience working in lifestyle hotels or boutique hotels * Knowledge of and experience in suggesting wines and cocktails * Experience in restaurant launch and new service planning * Experience collaborating with the accommodation department [Desired Candidate Profile] * Ability to think about store operations from a broad perspective while working on the front lines * Experience in making decisions based on data, not just intuition * Ability to view service not as a "task" but as "creating an experience" * Ability to find fulfillment in training young staff and building teams * Ability to think across hotel and restaurant functions * Ability to enjoy change and proactively take on new challenges English Level Daily Conversation Level (TOEIC 475-730) Japanese Level Native Level Other Benefits & Details • Comprehensive social insurance • Salary increase (once a year) • Bonus (twice a year) • Full reimbursement of transportation expenses • Overtime pay (for hours exceeding 20 hours) • Late-night work allowance • Company-owned resort facilities • Housing allowance • Education and training • Qualification acquisition bonus system • Qualification acquisition support system • Retirement allowance system