Floor Operations Lead – Hospitality & Guest Experience

susho; Versoix; Vor Ort; CHF 120.000 - 180.000; Vollzeit

Zusammenfassung

SUSHO, an independent Japanese restaurant in Versoix near Geneva, seeks a Head of Restaurant Operations. This on-the-floor leadership role focuses on guest experience, service excellence, and developing scalable SOPs as the team grows.

You will drive hospitality standards, coach a small team and implement training to ensure consistency in food safety and operations. You will work closely with ownership to hit revenue and labour-cost targets while preserving SUSHO's personality and attention to

Qualifikationen

• Minimum 2–3 years of restaurant or hospitality management experience in a demanding environment.
• Excellent operational and floor-management skills.
• Strong customer-focus and leadership with a structured mindset.
• Ability to document procedures, standards and training materials clearly.

Aufgaben

• Own day-to-day operation with responsibility for guest experience on the floor.
• Lead services from the front and coordinate between front of house, sushi counter and kitchen.
• Coach and develop a small team with clear expectations on attitude and execution.
• Identify and formalise best practices into SOPs, checklists and standards.
• Build simple, effective training materials and ensure standards are practiced.
• Continuously identify friction and implement practical solutions.
• Ensure food safety, HACCP compliance and workspace safety.
• Work with ownership to achieve revenue, labour-cost, purchasing and stock goals.
• Optimize reservations, dining flow and other sales channels while preserving quality.

Kenntnisse

Hospitality leadership

Floor management

Customer experience

French language

English language

Problem solving

Training materials creation

Jobbeschreibung

SUSHO, an independent Japanese restaurant in Versoix near Geneva, seeks a Head of Restaurant Operations. This on-the-floor leadership role focuses on guest experience, service excellence, and developing scalable SOPs as the team grows.

You will drive hospitality standards, coach a small team and implement training to ensure consistency in food safety and operations. You will work closely with ownership to hit revenue and labour-cost targets while preserving SUSHO's personality and attention to