Japanese Restaurant Manager (Native Speaker)

Summary of Role A Japanese Restaurant Manager at Kempinski Jakarta responsible to oversee Oku Japanese Restaurant daily operations, focusing on maintaining high-quality service, authentic culinary standards, and staff supervision. They handle financial performance, inventory, and menu planning while ensuring customer satisfaction and enforcing sanitation standards. Key responsibilities include leading staff, managing budgets, and fostering a positive, guest-oriented dining environment.

Overall Objective The Japanese Restaurant Manager performs their duties successfully when: All hotel rules, regulations, and policies are strictly adhered to, including fire, life, safety, hygiene standards, and HACCP compliance. Sales performance reaches the outlet’s full potential while operating within the approved budget. Outstanding product quality and service standards are consistently maintained. The outlet is managed with an entrepreneurial mindset, proactively identifying opportunities to generate revenue and enhance business performance. Innovation is encouraged, with new ideas actively gathered and communicated to the Head of Department.

Talent Development At Kempinski, Talent Development is a core management responsibility and an integral part of leadership. The Japanese Restaurant Manager acts as a Talent Development Ambassador by: Actively supporting and implementing Talent Development initiatives in daily operations. Identifying high-potential talents within the department and across the hotel, and supporting their career progression. Encouraging transfer opportunities, cross-exposure, and task force assignments to broaden team capabilities. Conducting regular performance reviews and maintaining a strong personal commitment to individual development plans. Recruiting and selecting high-potential candidates aligned with current and future departmental and organisational needs.

Main Responsibilities

I. Leadership and Operational Excellence Report directly to the Director of Food & Beverage Lead and oversee Assistant Outlet Managers, Supervisors, Head Waiters/Waitresses, Waiters/Waitresses, Hosts/Hostesses, and Cashiers. Model professionalism by adhering to grooming standards, dress code, and punctuality expectations. Deliver and inspire a professional, courteous service culture across the outlet. Maintain cleanliness, organisation, and impeccable setup standards at all times. Possess comprehensive knowledge of all hotel services and products. Fully understand the outlet concept and ensure team alignment through continuous training. Set the benchmark for service excellence, product knowledge, and guest engagement.

II. Guest Experience and Brand Presentation Actively participate in menu design in collaboration with the Head Chef and Sommelier. Organise food tastings for daily specials and new menus. Maintain strong awareness of the local restaurant scene and gastronomic trends, positioning the outlet competitively in the market. Handle guest enquiries and complaints efficiently, ensuring prompt resolution and follow-up. Monitor guest satisfaction through tools such as Leading Quality Assurance and Customer Satisfaction Surveys, driving continuous improvement.

III. Financial & Commercial Performance Drive top-line revenue while maintaining strict control over costs and expenses. Assist in preparing the outlet’s annual budget. Produce analytical reports and present performance updates during monthly meetings. Conduct monthly inventories with the Stewarding Department. Ensure accurate settlement of all sales and maintain accountability for outlet floats. Optimize payroll through strategic workforce planning and flexible scheduling. Minimize spoilage, wastage, and operational inefficiencies.

IV. Team Management & Workforce Planning Implement flexible scheduling aligned with business demands. Build a strong pipeline of qualified full-time and part-time employees in partnership with People Services. Foster teamwork through regular meetings with the kitchen and service teams. Conduct daily pre-shift briefings covering preparation, guest profiles, and menu highlights. Assign responsibilities using a multi-tasking approach and regularly evaluate performance. Report disciplinary matters promptly to the Head of Department.

Additional responsibilities may be assigned in accordance with the evolving needs of the business and the hotel.

Requirements

Education Bachelor’s degree (BA/BSc) in Hospitality Management, Food & Beverage, or a related field is typically required.

Specific Language Requirement. The candidate must be

a native Japanese speaker

Professional Experience Minimum 2 - 5 years’ experience as a Restaurant Manager in a Japanese Restaurant from a luxury chain hotel with proven operational experience The candidate is a Japanese Native speaker with excellent English proficiency Strong organisational, delegation, and leadership skills. Ability to work under pressure and demonstrate professional ethics. Passion for Food & Beverage and alignment with Kempinski values