HOTEL GENERAL MANAGER | Direct operation of Japanese styled boutique hotel

Lead and manage culinary practices in KENKO’S kitchen.

Oversee all Spa & Onsen operations, ensuring service quality, guest experience, revenue performance, and Japanese operational standards in alignment with KENKO’s brand direction.

Prepare Sashimi, Nigiri, Maki, Temaki, and other dishes on the Omakase menu in accordance with Japanese culinary standards.

Organize, coordinate, and actively participate in food preparation and cooking operations at the Teppanyaki station, ensuring food quality, food safety and hygiene standards, operational efficiency, and service excellence in line with KENKO’s brand direction.

Manage and oversee all Front Office operations, ensuring service quality, guest experience, operational efficiency, and service standards in line with KENKO’s brand direction.