Position Overview

The Restaurant Manager is a key hospitality leader who oversees daily front-of-house operations, maintains exceptional service standards, develops high-performing teams, and delivers memorable guest experiences at WAKUDA Las Vegas.

Primary Job Duties

Luxury Hospitality & Guest Experience

• Deliver exceptional hospitality experiences reflecting WAKUDA's luxury positioning and Japanese service philosophy.
• Maintain an active and visible presence throughout the dining room during service.
• Ensure every guest receives attentive, personalized, and professional service.
• Build relationships with VIP guests, repeat clientele, hotel partners, and discerning international visitors.
• Anticipate guest needs and proactively address service opportunities.
• Resolve guest concerns promptly and professionally through effective service recovery.
• Support private dining experiences, special occasions, VIP reservations, and high-profile events.
• Champion omotenashi by creating thoughtful, memorable experiences through genuine hospitality.
• Monitor guest feedback and identify opportunities to improve service standards.

Restaurant Operations & Service Excellence

• Oversee daily front-of-house operations to ensure consistent service execution.
• Direct service teams throughout each shift, maintaining efficiency, organization, and accountability.
• Monitor reservations, seating arrangements, table management, and service pacing.
• Ensure appropriate staffing and deployment based on business demands.
• Conduct pre-service inspections to maintain exceptional cleanliness and presentation standards.
• Ensure opening, closing, and side-work procedures are completed accurately.
• Partner with culinary and beverage leadership to maintain seamless communication and service coordination.
• Monitor food and beverage delivery, service timing, and guest satisfaction.
• Identify operational inefficiencies and implement improvements without compromising hospitality.
• Maintain proficiency with POS systems, reservation platforms, and operational reporting tools.

Leadership, Training & Team Development

• Lead, coach, and develop front-of-house service professionals.
• Establish clear performance expectations and maintain consistent accountability.
• Support recruitment, interviewing, onboarding, and retention of exceptional hospitality talent.
• Conduct daily pre-shift meetings focused on service priorities, menu knowledge, and guest expectations.
• Reinforce established service standards through ongoing training and coaching.
• Provide timely performance feedback and address concerns professionally.
• Identify high-potential employees and support their professional development.
• Foster a culture of teamwork, professionalism, accountability, and continuous improvement.
• Maintain standards for employee appearance, grooming, punctuality, and workplace conduct.
• Ensure team members demonstrate comprehensive knowledge of restaurant offerings and service procedures.

Financial Performance & Operational Efficiency

• Support achievement of restaurant revenue, profitability, and operational performance objectives.
• Monitor daily sales, guest counts, average checks, and service performance indicators.
• Assist with labor scheduling, staffing efficiency, and productivity management.
• Support inventory management, operating supply controls, and expense monitoring.
• Identify opportunities to increase revenue through exceptional service and product knowledge.
• Reinforce responsible cash handling, transaction accuracy, and financial procedures.
• Collaborate with leadership to improve operational efficiency and cost management.
• Maintain awareness of restaurant financial goals and performance expectations.

Culinary & Beverage Knowledge

• Develop comprehensive knowledge of WAKUDA's culinary philosophy, menu offerings, and ingredients.
• Demonstrate familiarity with Japanese cuisine, dining traditions, and premium ingredients.
• Maintain strong knowledge of wine, sake, spirits, and luxury beverage service.
• Collaborate with culinary leadership to ensure proper communication regarding food quality and service execution.
• Support team education regarding seasonal menus, specialty offerings, and beverage pairings.
• Ensure service professionals accurately communicate menu descriptions, ingredients, and preparation methods.
• Support exceptional execution of omakase experiences and exclusive culinary programs.
• Maintain awareness of dietary restrictions, food allergies, and special guest requests.

Brand Integrity & Operational Standards

• Protect brand standards through consistent execution and attention to detail.
• Ensure adherence to service procedures, hospitality standards, and company policies.
• Maintain positive working relationships with hotel partners and operational teams.
• Support marketing initiatives, special events, and guest engagement programs.
• Demonstrate discretion when interacting with high-profile guests and executive leadership.
• Contribute to a culture where exceptional hospitality is consistently expected and delivered.

Compliance, Safety & Risk Management

• Ensure compliance with applicable food safety, sanitation, alcohol service, and workplace safety regulations.
• Maintain required certifications and operational documentation.
• Support incident reporting and workplace safety initiatives.
• Ensure employees follow company policies and established procedures.
• Maintain a safe, clean, and professional environment for guests and employees.

Candidate Profile

The ideal candidate is a polished hospitality professional with proven experience in luxury fine dining, strong leadership instincts, and a passion for creating exceptional guest experiences.

Required Qualifications

• Minimum 3–5 years of progressive restaurant management experience within luxury fine dining, upscale hospitality, or internationally recognized chef-driven restaurants.
• Proven experience supervising front-of-house teams in high-volume restaurant operations.
• Strong understanding of luxury dining standards, service procedures, and guest relationship management.
• Demonstrated ability to coach, train, and develop hospitality professionals.
• Exceptional communication, interpersonal, organizational, and problem-solving skills.
• Polished professional presence and confidence engaging discerning guests and VIP clientele.
• Ability to remain composed and decisive during demanding service periods.
• Working knowledge of restaurant financial performance, labor management, and operational controls.
• Proficiency with POS systems, reservation platforms, and restaurant technology.
• Ability to effectively manage multiple priorities while maintaining attention to detail.
• Flexible availability, including evenings, weekends, holidays, and special events.

Preferred Qualifications

• Experience in Michelin-recognized restaurants, Forbes-rated hospitality environments, luxury hotels, or internationally recognized fine dining establishments.
• Previous restaurant management experience within the luxury hospitality market.
• Knowledge of Japanese cuisine, culinary traditions, and luxury Japanese dining.
• Advanced knowledge of wine, sake, spirits, and premium beverage service.
• Experience supporting VIP clientele, private dining, and exclusive culinary experiences.
• Background in chef-driven restaurant groups or luxury hospitality organizations.
• Bachelor's degree in Hospitality Management or related discipline; equivalent professional experience considered.

Why Join WAKUDA?

WAKUDA offers an exceptional opportunity to advance your hospitality career with a globally recognized Japanese fine-dining brand created by 50 Eggs Hospitality Group in partnership with two-Michelin-starred Chef Tetsuya Wakuda.