Hayashi Teppanyaki Restaurant is a well-established, family-owned Japanese dining venue located in Castle Hill, New South Wales, Australia. Founded in 1996, the restaurant has built a strong reputation over nearly three decades for delivering authentic teppanyaki cuisine combined with a highly engaging and interactive dining experience.
Specialising in traditional teppanyaki-style cooking—where meals are prepared live on a hot iron plate in front of guests—Hayashi offers a unique blend of culinary craftsmanship and entertainment. This dining style emphasizes fresh, high-quality ingredients, bold flavours, and skilled chef performances that create a memorable, multi-sensory experience for customers.
Working alongside the Bar Manager and in collaboration with kitchen leadership, the successful candidate will coordinate seamless service across all areas of the venue. This role is ideal for an experienced hospitality professional who thrives in a dynamic, fast-paced environment and is passionate about customer satisfaction, team leadership, and operational excellence.
Work Location
23 Terminus Street, Castle Hill, NSW 2154
Key Responsibilities
* Plan, organise, and oversee daily front-of-house service operations.
* Supervise, train, and roster supervisors and wait staff to support efficient service delivery.
* Promote and monitor service standards to enhance customer satisfaction and guest loyalty.
* Act as the point of contact for escalated guest concerns and manage customer relations.
* Ensure compliance with occupational health and safety and service-related regulations.
* Liaise with the Bar Manager and kitchen leadership to coordinate seamless service between bar, dining room, and back-of-house operations.
* Implement and review procedures to improve efficiency, customer experience, and team performance.
* Monitor consumables relating to FOH service and ensure adequate stock levels.
* Provide operational reports to the General Manager on FOH performance, staffing, and customer feedback.
Requirements
* Experience in front-of-house or hospitality management within a large restaurant or venue.
* Strong leadership and communication skills to manage supervisors and wait staff effectively.
* Demonstrated knowledge of service standards, guest relations, and OH&S compliance in hospitality.
* Ability to resolve customer issues professionally and enhance guest satisfaction.
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