Restaurant Manager

Job description

The Peninsula Hotels, a division of The Hong Kong and Shanghai Hotels Limited, operates twelve world-class luxury hotels across Asia, Europe, and the USA. Known for our legendary hospitality and commitment to excellence, we offer an extraordinary environment that blends elegance with modernity, delivering unforgettable experiences to our guests.​ At The Peninsula Tokyo, we are proud of our diverse, dynamic team of over 500 employees from 33 different nationalities. As we continue to grow, we are committed to creating a supportive, inclusive workplace where our team members thrive. Our focus on employee well-being , career growth , financial rewards , and continuous learning and development ensures our employees feel valued. In 2024, we made a significant investment in our talent by increasing base salary remuneration by over 29%, ensuring we remain competitive and continue to offer outstanding employee benefits .​ Work for a highly prestigious hotel in The Lobby Team. Staff at The Peninsula Tokyo are talented, highly motivated, dedicated to excellence and have an aptitude for languages. Key Accountabilities Lead and oversee the daily operations of The Lobby, ensuring smooth and consistent service delivery while maintaining Peninsula standards and operational excellence. Ensure exceptional guest satisfaction by anticipating guest needs, resolving concerns proactively, and delivering personalized dining experiences. Manage workforce planning, labor scheduling, and manpower utilization according to business demand while balancing productivity, service quality, and employee engagement. Maximize revenue opportunities through effective upselling, operational planning, and business awareness while maintaining cost and labor discipline. Drive guest engagement and service recovery by handling complaints, special requests, and unique guest situations with professionalism and discretion. Develop, coach, and mentor Assistant Managers, Team Leaders, and service colleagues to strengthen performance, capability, and succession readiness. Maintain operational readiness by ensuring cleanliness, equipment functionality, facility upkeep, and compliance with hygiene and food safety standards. Monitor and analyze financial and operational performance, preparing reports, following up on action plans, and identifying opportunities for improvement. Collaborate closely with Culinary and other hotel departments to ensure seamless operations and a consistently high-quality guest experience. Promote continuous improvement by identifying service enhancement opportunities and implementing initiatives that improve guest satisfaction and operational efficiency. General Requirements Minimum 5 years of leadership experience within Food & Beverage operations, preferably in a luxury hospitality environment. Strong knowledge of restaurant operations, luxury service standards, guest relations, and outlet performance management. Strong commercial awareness, decision-making ability, and problem-solving skills with a focus on guest satisfaction and business results. Demonstrated ability to lead, motivate, develop, and retain high-performing teams through effective coaching and mentorship. Understanding of workforce planning, labor scheduling, productivity management, and cost control principles. Proficiency in systems, labor management tools, and other operational systems used within Food & Beverage environments. Effective communication skills in Japanese or English, with bilingual capability highly preferred. We are delighted to receive your resume for further consideration. .responsive { width: 100%; max-width: 550px; height: auto; }