Restaurant Supervisor

Mensho Tokyo; Jakarta Utara; On-site; IDR 66,960,000 - 133,920,000; Full time

Job summary

MENSHO TOKYO is expanding to Jakarta and seeks a Restaurant Supervisor to lead daily operations in our first Indonesian team. You will oversee front-of-house service, ensure SOPs and the Sequence of Service are followed, and coach staff to deliver premium ramen experiences.

Fluency in English is preferred; Japanese language ability is a plus, and flexibility for weekends and holidays is required. Join a brand known for premium ingredients and Michelin-inspired hospitality, as we bring authentic

Qualifications

• Minimum 4 years of professional experience in restaurant or hospitality operations.
• Experience as a Restaurant Supervisor, Captain or similar position is preferred.
• Experience in full-service restaurant, Japanese restaurant, premium casual dining, or high-volume F&B establishment is highly preferred.
• Strong understanding of Sequence of Service and full-service restaurant operations.
• Good knowledge of guest handling, table service, order taking, menu recommendation, upselling, and complaint handling.

Responsibilities

• Assist the Restaurant Manager in daily restaurant operations and ensuring service standards.
• Act as floor leader during service and ensure Front of House team performs duties per SOPs and Service Sequence.
• Conduct opening checks to ensure dining area, service stations, menus, and other areas are ready before service.
• Conduct pre-shift briefings covering menu availability, reservations, promotions, product knowledge, sales focus, and VIP guests.
• Ensure the full Sequence of Service from greeting to farewell is executed properly.
• Monitor guest arrival and ensure warm, professional seating and greeting.
• Coordinate with Kitchen and Bar teams to ensure accurate orders and timely delivery.
• Monitor table maintenance, refilling, and overall dining area cleanliness during service.
• Conduct regular floor walks to ensure guest satisfaction and address issues promptly.
• Handle guest requests, feedback, and complaints professionally and escalate major issues when needed.
• Support upselling initiatives including ramen upgrades, toppings, and beverages.
• Provide on-the-job coaching to improve service quality and product knowledge.
• Ensure grooming, hygiene, discipline, punctuality, and professional conduct of the team.
• Ensure dining area, stations, and guest areas remain clean and stocked.
• Monitor stock levels and communicate shortages to Restaurant Manager.
• Implement food safety, hygiene, and workplace safety procedures.
• Assist with opening/closing procedures and required checklists.
• Prepare or assist with daily operational and guest feedback reports.
• Act as Restaurant Manager’s representative during shifts.

Skills

Leadership

Front of house leadership

Guest service

Upselling

Team coordination

Communication

Flexibility

English proficiency

Tools

POS system

Job description

Founded in Japan in 2005, MENSHO is an internationally recognised ramen brand with a presence across 5 countries, including Tokyo, San Francisco, Bangkok, Melbourne, and Singapore.

Known for its craftsmanship, premium ingredients, and innovative approach to ramen, MENSHO TOKYO San Francisco has been featured in the MICHELIN Guide for nine consecutive years.

Now coming to Jakarta, we are looking for passionate individuals to join our first team in Indonesia.

Key Responsibilities

• Assist the Restaurant Manager in managing daily restaurant operations and ensuring smooth and efficient service according to MENSHO's standards.
• Act as the floor leader during service and ensure all Front of House team members perform their duties according to SOPs and Sequence of Service.
• Conduct opening checks to ensure the dining area, service stations, table setup, POS system, menus, condiments, and other operational areas are ready before service.
• Conduct daily pre-shift briefings covering menu availability, reservations, promotions, product knowledge, sales focus, VIP guests, and service priorities.
• Ensure proper execution of the full Sequence of Service from guest greeting, seating, menu presentation, order taking, order confirmation, food and beverage service, table maintenance, billing, payment, to farewell.
• Monitor guest arrival and ensure guests are greeted, acknowledged, and seated in a warm and professional manner.
• Ensure service team members provide appropriate menu recommendations and accurate product information to guests.
• Coordinate with the Kitchen and Bar teams to ensure food and beverage orders are delivered accurately and within the expected service timing.
• Monitor food and beverage presentation, table service, clearing, refilling, and overall table maintenance throughout service.
• Conduct regular floor walks and table checks to ensure guest satisfaction and identify service issues before they escape.
• Handle guest requests, feedback, and complaints professionally and elevate major issues to the Restaurant Manager when required.
• Support suggestive selling and upselling initiatives, including ramen upgrades, toppings, side dishes, beverages, coffee, and other applicable menu items.
• Provide on-the-job coaching and guidance to service team members to improve service quality, product knowledge, and hospitality skills.
• Ensure all team members maintain proper grooming, hygiene, discipline, punctuality, and professional conduct.
• Ensure dining area, service stations, and guest areas remain clean, organized, and properly stocked throughout service.
• Monitor inventory availability and communicate stock requirements, shortages, or operational issues to the Restaurant Manager.
• Ensure proper implementation of food safety, hygiene, sanitation, and workplace safety procedures.
• Assist the Restaurant Manager with opening and closing procedures and ensure all required checklists are completed accurately.
• Prepare or assist with daily operational reports, guest feedback, incident reports, and other required documentation.
• Act as the Restaurant Manager's representative during assigned shifts when required.

Requirements

• Minimum 4 years of professional experience in restaurant or hospitality operations.
• Experience as a Restaurant Supervisor, Captain or similar position is preferred.
• Experience in full-service restaurant, Japanese restaurant, premium casual dining, or high-volume F&B establishment is highly preferred.
• Strong understanding of Sequence of Service and full-service restaurant operations.
• Good knowledge of guest handling, table service, order taking, menu recommendation, upselling, and complaint handling.
• Good leadership and team coordination skills.
• Able to supervise and motivate a team during busy and high-volume service periods.
• Strong attention to detail and commitment to guest satisfaction and service quality.
• Hands-on, proactive, disciplined, responsible, and customer-oriented.
• Good communication and interpersonal skills.
• Able to work flexible hours, including weekends and public holidays.
• Good command of English is preferred. Japanese language ability is an advantage.
• Willing to learn and follow MENSHO's service philosophy, product knowledge, Sequence of Service, SOPs, and operating standards.