Summary:

The Fine Dining Service Manager is responsible for ensuring an exceptional guest experience aligned with the restaurants premium concept. This role involves managing front-of-house operations, training and mentoring the service team, and collaborating closely with the culinary and management teams to maintain the highest standards of hospitality, ambiance, and brand integrity.

Key Responsibilities:

1. Guest Experience & Hospitality

• Oversee all aspects of guest interactions, from reservations to post-dining follow-ups, anticipate guest needs, accommodate special requests, and handle any feedback or complaints with grace and professionalism.

2. Service Operations & Quality Control

• Supervise FOH activities and conduct regular pre-shift briefings to align the team on daily menus, special ingredients, and guest preferences.

3. Team Leadership & Training

• Recruit, train, and mentor service staff, provide ongoing performance feedback, coaching, and skill development, encouraging a positive, collaborative work environment that values respect, teamwork, and ongoing learning.

4. SOP Compliance & Continuous Improvement

• Uphold and enforce all SOPs related to fine dining service, cleanliness, and safety, ensuring full compliance with local regulations.
• Identify areas for operational improvements and work with management to implement enhancements or new policies.

5. Brand & Image Management

• Act as a key brand ambassador, cultivating strong relationships with customers, media guests, and industry partners.
• Represent the brand at industry events, tastings, or other networking opportunities as needed.

6. Reporting & Collaboration

• Provide regular reports to upper management on service metrics, guest feedback, and staff performance.
• Collaborate with the Head Chef and Board of Directors on menu updates, special events, and marketing initiatives.
• Contribute to planning exclusive chefs table experiences, private dining functions, or themed tastings
  

Qualifications & Skills:

• Diploma or Bachelors degree in Hospitality Management, Culinary Arts, or a related field (preferred but not mandatory with equivalent experience).
• Minimum 5 years of supervisory experience in an upscale or fine dining environment, with a focus on Japanese or omakase-style cuisine highly desirable.
• Demonstrated track record of managing premium guest experiences and leading FOH service teams.
• Proficiency with reservation systems (e.g., SevenRooms, Tock, Chope, Resy) and POS software.
• Knowledge of Japanese ingredients, sake, and wine pairing fundamentals.
• Strong customer service orientation with attention to detail and a passion for creating memorable dining experiences.
• Ability to remain composed under pressure, effectively resolving guest concerns or operational issues.
• Adaptability to evolving menu offerings, seasonal ingredients, and market trends.