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
