Job Description

Title: Restaurant General Manager
Location: Los Angels, CA
Report: Director of Operations

Position Summary
A Japanese restaurant is seeking an experienced Assistant General Manager to support overall restaurant operations and ensure smooth day-to-day management. This position assists the General Manager in overseeing staff performance, guest service, and operational efficiency while maintaining the highest standards of quality, safety, and hospitality.

Essential Functions
Day-to-Day Operations
・Maintain operational schedule including opening and closing of the restaurant
・Manage operational reports to senior management in a timely manner

Customer Operations
・Direct subordinates in customer service standards to ensure that all guests feel welcome and are given responsive, friendly and courteous service.
・Communicate and work with fellow managers to ensure guest service standards and efficient operations.
・Resolve customer complaints and report them to Company’s management
・Provide guidance to employees on cash and credit transactions with customers

Safety and Hygiene
・Maintain safe, secure, and healthy restaurant environment by establishing, following, and enforcing sanitation standards and procedures in compliance with health and legal regulations

Food and Consumables Management
・Order food, drinks, and supplies inventory according to predetermined product specifications and received in correct unit count and condition.
・Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures
・Direct the maintenance of proper food holding and refrigeration temperature control points
・Support delivery to load and unload products

Product Management
・Work with fellow managers to plan and price menu items

Facilities and Equipment Maintenance
・Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs

Human Resources Management
・Exercise managerial discretion along with Company's HR department to ensure that the restaurants’ human resources activities are properly executed
・Make employment and termination decisions including interviewing, hiring, evaluating and disciplining restaurant personnel as appropriate
・Provide orientation of rules, policies and procedures; and oversee training of new staff
・Schedule management and direct labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met
・Execute disciplinary measures based on monitoring of attendance of subordinates
・Monitor employee’s health and personal hygiene to prevent possible spread of viruses and bacteria
・Ensure staff meal money is properly collected and offered only at a given time following company policy
・Report and handle any on premise accidents by following the incident handling manual
・Conduct training of new exempt employees

Knowledge and Skills
・Understand Company’s policies, procedures, standards, specifications, guidelines, and training programs.
・Keep learning skills and product knowledge as a role model for staff

General Assistance
・Act as an effective team member to assist other managers for the Company
・Recommend operational policies to Company’s management to improve Company’s operational effectiveness and efficiency and compliance with laws, regulations and policies
・Perform other duties as assigned
・Perform non-managerial duties as needed or required due to business/scheduling needs

Required Skills and Experience
Minimum 5 years of management experience in a high-end or fine-dining restaurant environment.
Proven ability to lead FOH operations and manage cross-functional teams.
Strong customer service orientation with excellent communication and interpersonal skills.
Knowledge of food safety, labor management, and hospitality standards.
Bilingual ability in English (Japanese language skills are a plus).

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