Position:
Floor Manager / In-flight Meal Service Manager
(The final role is to be determined based on the candidate’s preference and suitability — either a hybrid role covering restaurant floor management and in-flight catering operations or focusing on one area.)
Overview:
A well-established Japanese restaurant group in New York seeks a Manager to oversee its fine-dining floor operations and in-flight catering business, which serves leading international airlines.
The role requires strong leadership, exceptional hospitality, and the ability to embody and deliver authentic Japanese customer service standards, especially in handling VIP guests.
This is a long-term career opportunity for a professional with a deep appreciation for Japanese culture, tradition, and the omotenashi spirit.
Responsibilities:
Supervise daily restaurant floor operations, ensuring smooth service and a high level of customer satisfaction.
Oversee in-flight catering operations, including production quality, cost control, and client relations with airline partners.
Create a positive work environment where staff can perform efficiently and harmoniously.
Deliver exceptional Japanese-style customer service, including handling VIP clientele with professionalism and cultural sensitivity.
Ensure effective communication across internal teams and external partners.
Handle administrative tasks, including cost control, reporting, and supporting accounting functions.
Use Excel and other tools to perform cost calculations and operational analysis.
Work collaboratively with another floor manager to coordinate schedules and share responsibilities.
Qualifications:
Exceptional communication skills in Japanese (polite, professional) and English.
Extensive experience in hospitality or restaurant management, preferably with exposure to Japanese dining or catering.
Proven ability to deliver high-quality customer service in a multicultural and VIP setting.
Passion for Japanese culture, tradition, and hospitality.
A stable, long-term commitment to the role.
Bachelor’s degree preferred.
Strong organizational and administrative skills, including cost management.
Proficiency in Microsoft Excel for cost control and reporting.
Strong leadership skills with the ability to oversee operations and support staff performance.
Work Conditions:
Salary: $70,000 – $80,000 (DOE).
Full-time, 40 hours per week (overtime as needed).
Work schedule:
Monday – Friday: Lunch & Dinner service.
Saturday: Dinner service only.
Sunday: Closed.
Team-based scheduling with another Floor Manager.