Pizza 4P's

Extraordinary, anticipatory hospitality: serving guests with heartfelt attention and genuine empathy, sensing what they need before they ask.

In action: Notice the table that needs a moment and act before they signal; remember and use regulars' names and preferences; turn a complaint into a guest who comes back; design small WOW moments into an ordinary shift; brief the team before service on the guests they will make a moment for; treat every touchpoint, from the greeting to the goodbye, as a chance to make someone smile.

Continuous improvement with humility: making the work a little better every day, in service, in quality, and in yourself, and never assuming it is already good enough.

In action: Run the shift, then ask what one thing could be better tomorrow; own a recurring problem and iterate a fix rather than working around it; welcome feedback on your own performance and act on it; build simple systems (checklists, logs) that make quality repeatable; coach the team to spot and raise small issues early; keep learning the craft, whether food, wine, service, or the numbers.

Full-process craftsmanship over shortcuts: creating the real thing end to end, being honest about how it is made, and refusing superficial imitation.

In action: Serve the dish the way the standard demands, or not at all; be honest with guests and the team when something goes wrong; know and tell the provenance story behind the food; refuse a corner that a guest would never see but you would know; give straight feedback and admit your own mistakes; hold suppliers and yourself to the real standard, not the convenient one.

Caring for the happiness of others, guests, partners, farmers, and the wider community, and acting with empathy to make a positive impact.

In action: Treat teammates as partners and family, not headcount; step in when a colleague is struggling, on shift or off; develop your people and celebrate their growth; make fair calls that weigh the person, not just the number; extend the same care to farmers and suppliers that you extend to guests; lead with empathy under pressure, not only efficiency.

Deliver a WOW dining experience that goes beyond expectations, so every guest leaves happier than they arrived.

Every Partner grows, feels cared for as family, and shares in the happiness we create.

Build reciprocal 'Earth to People' partnerships so farmers, suppliers, and the community share in the value we create.

Hold the 'Delivering WOW' service standard consistently across every store while opening new locations; deepen Partner development, training, and promotion from within.

Consistent global product and experience standards across a growing multi-country footprint (Vietnam, Cambodia, Japan, Indonesia, India, and the first US store), without losing the craft or the culture.

Become the most inspiring global F&B brand for spreading happiness, anchored on sustainability (farm-to-table, provenance, waste recycling) and innovation, while keeping every restaurant true to Omotenashi and the 'Earth to People' ethos.

Score the candidate against the four 4P's values (Omotenashi, Kaizen, Authenticity, Compassion) as lived in a Restaurant Manager role.

Proactive, high-responsibility, humble, calm under pressure; owns outcomes rather than blaming; embraces the 4-month onboarding and the standards.

Builds and develops the team ('a good leader makes people'): structured training plans, coaching, promotion pipeline, hiring and selection, inspiring the team with a vision.

Omotenashi in practice: anticipatory, guest-first service; creating WOW moments; guest recovery and loyalty; upholding and rolling out service standards.

Owns the store P&L: COGS and food cost, labor cost control, revenue growth, inventory and stock control, ordering and purchasing discipline, rostering for both profit and quality.

Routine food-quality checks against standard; strict food-safety and hygiene control (HACCP); consistency of taste and presentation; audit readiness.

Advanced English, speaking and writing, per the JD. Vietnamese or other languages a plus.

Manager or supervisor experience in F&B (restaurant, hotel, or high-quality chain); depth versus the JD bar; tenure stability and a credible track record.