Restaurant Manager - Hilton Okinawa Miyako Island Resort Trattoria

Exceptional Hospitality Starts with You
Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! Overseeing daily restaurant operations to ensure everything runs smoothly and efficiently, you will create a warm and welcoming atmosphere where every guest feels like a VIP. You are responsible for developing a menu that creates unique dining experiences that will leave our guests in awe. As an Restauarnt Manager, you’re not just elevating the dining experience – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.
At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:
A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.
In addition, this role requires the following minimum qualifications:
Proven experience as an Outlet Manager or similar role in a high-end restaurant or hotel, or 2-3 years as an Assistant Manager.
Assistant Manager: The ideal candidate should possess at least 1 year of experience as an Assistant Outlet Manager.
High school diploma or equivalent; hospitality training is a plus
Excellent communication, grooming, and interpersonal skills
Fluent in English; additional languages are an advantage
Friendly, professional, and guest-focused
Able to work flexible shifts
Here’s what you’ll do during a typical day:
Operational Oversight: Manage daily outlet operations to ensure smooth service and adherence to brand standards.
Team Leadership: Supervise, train, and motivate staff to deliver exceptional guest experiences and maintain high performance.
Guest Experience Management: Ensure personalized service, handle guest feedback, and resolve issues promptly to enhance satisfaction.
Inventory & Cost Control: Monitor stock levels, manage ordering, and control costs to optimize profitability.
Sales & Revenue Support: Drive upselling initiatives, monitor sales performance, and support revenue targets.
Compliance & Hygiene: Ensure adherence to health, safety, and hygiene regulations across all outlet areas.
Coordination & Communication: Collaborate with kitchen, housekeeping, and other departments for seamless service delivery.
Food Safety Regulations: Ensuring that all food safety standards are met.

Work arrangement
No