Restaurant Manager | WAKUDA

WAKUDA is a modern Japanese fine dining concept created by 50 Eggs Hospitality Group in partnership with two-Michelin-starred Chef Tetsuya Wakuda. Inspired by Tokyo's Golden Gai district, WAKUDA blends traditional Japanese craftsmanship with contemporary luxury hospitality, innovative design, and exceptional cuisine.

With established locations in Las Vegas and Singapore, and upcoming openings in Dallas and Macao scheduled for Fall 2027, WAKUDA continues its international expansion, bringing its distinctive approach to modern Japanese fine dining to new markets.

WAKUDA is known for its refined cuisine, exclusive omakase experiences, premium wine and sake program, and highly personalized hospitality. Located at The Venetian Resort, WAKUDA Las Vegas delivers a sophisticated dining experience defined by precision, attention to detail, and exceptional service in every guest interaction.

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.

This position requires an experienced hospitality professional with a strong background in luxury fine dining, exceptional interpersonal skills, operational discipline, and a genuine passion for personalized service.

This highly visible, hands-on leadership position requires an active presence in the dining room throughout service. The Restaurant Manager must confidently lead service professionals, anticipate guest expectations, resolve operational challenges, and consistently uphold WAKUDA's luxury hospitality standards.

The ideal candidate combines polished hospitality instincts with strong leadership capabilities, attention to detail, and the ability to thrive in a sophisticated, high-volume dining environment.

Duties include, but are not limited to, the following:

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

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.

This individual must demonstrate confidence, professionalism, emotional intelligence, and the ability to lead high-performing teams while maintaining WAKUDA's sophisticated service standards.

• 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.

• 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.

• Luxury Hospitality: Expertise in personalized service and elevated guest experiences.
• Leadership Presence: Confidence, professionalism, and composure during service.
• Operational Excellence: Ability to maintain consistency, organization, and accountability.
• Talent Development: Commitment to coaching and developing hospitality professionals.
• Emotional Intelligence: Ability to build relationships and navigate challenging situations.
• Attention to Detail: Uncompromising commitment to service quality and presentation.
• Financial Awareness: Understanding of labor productivity, revenue, and operational costs.
• Accountability: Ownership of service execution and team performance.
• Adaptability: Ability to respond effectively to changing business demands.

• Fast-paced, high-volume luxury fine dining environment.
• Extensive interaction with guests, employees, culinary leadership, and hotel partners.
• Extended periods of standing and walking throughout restaurant operations.
• Frequent movement between dining rooms, service stations, and kitchen areas.
• Ability to occasionally lift and carry up to 25 pounds.
• Availability to work evenings, weekends, holidays, and special events.
• Reasonable accommodations may be made to enable qualified individuals to perform essential job functions.

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.

With established locations in Las Vegas and Singapore and planned openings in Dallas and Macao in Fall 2027, WAKUDA offers professional growth within an expanding international luxury hospitality brand.

As Restaurant Manager, you will help shape the guest experience, develop exceptional hospitality talent, and contribute to the continued success of one of Las Vegas' premier fine dining destinations.

We seek a hospitality leader who understands that exceptional service is built on genuine relationships, attention to detail, consistent execution, and an unwavering commitment to excellence.

WAKUDA is a modern Japanese fine dining concept created by 50 Eggs Hospitality Group in partnership with two-Michelin-starred Chef Tetsuya Wakuda. Inspired by Tokyo's Golden Gai district, WAKUDA blends traditional Japanese craftsmanship with contemporary luxury hospitality, innovative design, and exceptional cuisine.

With established locations in Las Vegas and Singapore, and upcoming openings in Dallas and Macao scheduled for Fall 2027, WAKUDA continues its international expansion, bringing its distinctive approach to modern Japanese fine dining to new markets.

WAKUDA is known for its refined cuisine, exclusive omakase experiences, premium wine and sake program, and highly personalized hospitality. Located at The Venetian Resort, WAKUDA Las Vegas delivers a sophisticated dining experience defined by precision, attention to detail, and exceptional service in every guest interaction.

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.

This position requires an experienced hospitality professional with a strong background in luxury fine dining, exceptional interpersonal skills, operational discipline, and a genuine passion for personalized service.

This highly visible, hands-on leadership position requires an active presence in the dining room throughout service. The Restaurant Manager must confidently lead service professionals, anticipate guest expectations, resolve operational challenges, and consistently uphold WAKUDA's luxury hospitality standards.

The ideal candidate combines polished hospitality instincts with strong leadership capabilities, attention to detail, and the ability to thrive in a sophisticated, high-volume dining environment.

Duties include, but are not limited to, the following:

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

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.

This individual must demonstrate confidence, professionalism, emotional intelligence, and the ability to lead high-performing teams while maintaining WAKUDA's sophisticated service standards.

• 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.

• 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.

• Luxury Hospitality: Expertise in personalized service and elevated guest experiences.
• Leadership Presence: Confidence, professionalism, and composure during service.
• Operational Excellence: Ability to maintain consistency, organization, and accountability.
• Talent Development: Commitment to coaching and developing hospitality professionals.
• Emotional Intelligence: Ability to build relationships and navigate challenging situations.
• Attention to Detail: Uncompromising commitment to service quality and presentation.
• Financial Awareness: Understanding of labor productivity, revenue, and operational costs.
• Accountability: Ownership of service execution and team performance.
• Adaptability: Ability to respond effectively to changing business demands.

• Fast-paced, high-volume luxury fine dining environment.
• Extensive interaction with guests, employees, culinary leadership, and hotel partners.
• Extended periods of standing and walking throughout restaurant operations.
• Frequent movement between dining rooms, service stations, and kitchen areas.
• Ability to occasionally lift and carry up to 25 pounds.
• Availability to work evenings, weekends, holidays, and special events.
• Reasonable accommodations may be made to enable qualified individuals to perform essential job functions.

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.

With established locations in Las Vegas and Singapore and planned openings in Dallas and Macao in Fall 2027, WAKUDA offers professional growth within an expanding international luxury hospitality brand.

As Restaurant Manager, you will help shape the guest experience, develop exceptional hospitality talent, and contribute to the continued success of one of Las Vegas' premier fine dining destinations.

We seek a hospitality leader who understands that exceptional service is built on genuine relationships, attention to detail, consistent execution, and an unwavering commitment to excellence.