HTM - Front of House & Beverage Operations Manager

Elevate the front of house and beverage experience across HTM’s portfolio.

The Front of House & Beverage Operations Manager oversees front of house service and beverage operations across multiple restaurant outlets, ensuring consistent service standards, operational efficiency, and a high-quality guest experience.

The role manages outlet leadership teams, bar teams, and large seasonal staff during the winter season while coordinating closely with internal departments including marketing, finance, hotel operations, and the FoodWorks administration team. The position plays a key role in maintaining operational standards, developing beverage programs, and supporting overall F&B performance across the restaurants.

Key Responsibilities

• FOH Operations Management: Oversee daily FOH operations across Kumo Restaurant, Café Deli, and An Dining. Maintain consistent service standards and guest experience across all outlets.
• Beverage Excellence: Ensure "amazing beverage experiences" by maintaining consistency, developing financially sustainable wine lists, and overseeing menu development and tastings.
• Seasonal Staffing & Team Management : Support recruitment planning for winter seasonal FOH teams across all outlets. Work with HR and management to ensure appropriate staffing levels during peak seasons. Lead onboarding and training programs for seasonal staff including service standards and operational procedures.
• Guest Experience: Ensure high hospitality standards aligned with winter ski resort dining expectations. Address guest feedback and resolve service issues when required. Support outlet managers in maintaining consistent service delivery. Coordinate with hotel teams to enhance guest dining experiences.
• Administrative Oversight: Manage beverage purchasing, inventory, stocktakes, and costings while ensuring all IT/POS systems operate effectively.
• Cross-Department Collaboration : Work collaboratively with the F&B Manager, the Executive Chef and FOH/Cafe Managers, Marketing and F&B Admin team to ensure seamless service and guest satisfaction.
• Reporting: Deliver daily, weekly, and monthly performance and financial reporting against budget targets.

Knowledge & Skill Requirements

• Experience: Extensive supervisory or leadership experience specifically within a Beverage environment.
• Skills: Exceptional leadership, team coordination, and a strong drive for customer service excellence.
• Language: Professional English language skills. Japanese language desirable.
• Technical: Proficiency in computer operations and POS systems.
• License: A valid International Driver’s License.

Employment Package Details

Employment Period: Ongoing full time year round

Annual Salary: ¥8,600,000 to ¥10,500,000
(The above remuneration will be divided by 14 and paid monthly with two annual bonuses.)

Location: Niseko, Hokkaido, Japan - Kumo Restaurant (in Skye Niseko)

Working Hours:

• Average 40 hours per week (shift times vary by season)
• 120 days off per year
• Sick leave: 5 days
• Annual paid leave: 20 days

Benefits

• Time-in-lieu system with paid overtime
• Health, social, and employment insurance
• Visa sponsorship
• Staff accommodation available
• Grand Hirafu season pass available at a discounted rate
• Free ski or snowboard lessons (availability dependent)
• Discounts on HTM services and businesses
• Access to language and work relevant training subsidy
• Season tickets (subject to availability) to ESCON Field for Baseball games
• Organised staff trips to Okinawa, Fukuoka, and other places including with your family members