Restaurant Manager

Working alongside a wonderful team at The Peninsula Tokyo, we are seeking Restaurant Manager to achieve the company’s objectives and create a memorable guest experience.

• Be part of a world-renowned luxury hospitality group.
• Collaborate within a diverse network spanning 30+ nationalities.
• Staff at The Peninsula Tokyo are talented, highly motivated, dedicated to excellence. Grow your career with a company that values long-term development.

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.