A Japanese restaurant is hiring a Restaurant Manager.

• Experience handling raw fish and seafood preparation required
• Experience managing both kitchen and front-of-house operations required

Location New York, NY

Salary 75-80K Exempt　plus bonus

Job Overview

We are seeking an experienced and motivated Restaurant Manager to oversee all aspects of restaurant operations, including front-of-house and kitchen operations. This role is responsible for delivering exceptional guest experiences, ensuring operational efficiency, maintaining food quality and safety standards, and leading a high-performing team.

The ideal candidate is a strong leader with excellent organizational and communication skills who can effectively manage daily operations, staff performance, and overall business goals

Key Responsibilities

Restaurant Operations

• Oversee daily restaurant operations to ensure smooth and efficient service
• Supervise both front-of-house and kitchen operations
• Maintain high standards of food quality, presentation, cleanliness, and customer service
• Ensure compliance with health, safety, sanitation, and food handling regulations
• Manage inventory, supplies, and vendor relationships
• Monitor guest satisfaction and resolve customer concerns professionally
• Coordinate scheduling, labor management, and workflow efficiency

Team Leadership & Staff Management

• Recruit, hire, train, and supervise restaurant staff
• Foster a positive, collaborative, and professional work environment
• Conduct employee performance evaluations and provide coaching and feedback
• Ensure all team members follow company policies and safety standards
• Lead regular staff meetings and training sessions

Financial & Business Management

• Support revenue growth and cost control initiatives
• Analyze sales performance and customer feedback to improve operations
• Collaborate with leadership on marketing initiatives, promotions, and operational strategies
• Monitor labor and food costs to achieve budget goals

Safety & Compliance

• Maintain compliance with all Department of Health and workplace safety regulations
• Ensure proper sanitation, equipment maintenance, and emergency preparedness
• Oversee safe food storage, temperature control, and cleanliness standards

Qualifications & Conditions

• Minimum 3 years of management experience in the restaurant or hospitality industry
• Experience managing both kitchen and front-of-house operations required
• Customer service experience required
• Experience handling raw fish and seafood preparation required
• Japanese language skills preferred
• Strong interest in Japanese and/or Asian food culture preferred
• Bachelor’s degree in Hospitality Management or an equivalent combination of education and experience preferred
• Ability to work in a fast-paced restaurant environment
• Familiarity with POS systems (Square preferred), computer systems, productivity software, and communication tools
• Strong leadership, organizational, and team management skills
• Excellent communication and problem-solving abilities
• Flexible schedule, including evenings, weekends, and holidays as needed