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This role plays a key part in leading the daily operations of our Misono Restaurant, Sushi Bar and Whisky Bar. You will assist in overseeing the smooth running of service, support menu planning, uphold exceptional sanitation standards, and provide hands‑on support to servers and hosts during peak periods. Misono Restaurant generally operates for dinner service. With a strong focus on continually enhancing both guest and employee satisfaction, you will help identify training needs, implement development plans, and guide the team in delivering elevated dining experiences across Misono Restaurant and the Bars. You will provide direction, coaching, and support to ensure service excellence is consistently achieved and aligned with brand standards. Additionally, you will assist in maintaining operational efficiency and budgetary targets while fostering a positive, collaborative team environment. Flexibility is key, as you may also contribute to strengthening the wider Food & Beverage and Culinary teams by supporting other outlets as required.
Job Responsibility:
Assisting in Management of Restaurant Team
Handles employee questions and concerns
Monitors employees to ensure performance expectations are met
Provides feedback to employees based on observation of service behaviors
Assists in supervising daily shift operations
Supervises restaurant and all related areas in the absence of the Restaurant Manager
Participates and drives in department meetings by communicating a clear and consistent message regarding the departmental goals to produce desired results
Conducting Day-to-Day Restaurant Operations
Ensures all employees have proper supplies, equipment and uniforms
Communicates to Chef and Restaurant Manager any issues regarding food quality and service levels
Ensures compliance with all restaurant policies, standards and procedures
Monitors alcohol beverage service in compliance with local laws
Manages to achieve or exceed budgeted goals
Performs all duties of restaurant employees and related departments as necessary
Opens and closes restaurant shifts
Providing Exceptional Customer Service
Interacts with guests to obtain feedback on product quality and service levels
Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met
Encourages employees to provide excellent customer service within guidelines
Handles guest problems and complaints, seeking assistance from supervisor as necessary
Strives to improve service performance
Sets a positive example for guest relations
Assists in the review of comment cards and guest satisfaction results with employees
Meets and greets guests
Conducting Human Resource Activities
Supervises on-going training initiatives
Uses all available on the job training tools for employees
Communicates performance expectations in accordance with job descriptions for each position
Coaches and counsels employees regarding performance on an on-going basis
Assists the Restaurant Manager with Recruitment
Assists the Restaurant Manager to control payroll costs
Additional Responsibilities
Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
Analyzes information and evaluating results to choose the best solution and solve problems
Assists servers and hosts on the floor during meal periods and high demand times
Recognizes good quality products and presentations
Supervises daily shift operations in absence of Restaurant Manager
E-tivity approvals & monitoring staff hours: minimizing Over Time
Daily ‘breakdown’ staffing level maintenance
Reservations diary booking system maintenance
table allocations
Prepayment completions – large table reservations
Gold Coast Tickets booking system maintenance
Misono Reservation email maintenance
Phone/ email/ In-House bookings maintenance
Payroll reporting compliance
Requirements:
High school diploma or GED
4 years experience in the food and beverage, culinary, or related professional area
OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major
2 years experience in the food and beverage, culinary, or related professional area