Bilingual JE General Manager

Overview

Bilingual English/Japanese (Conversational is OK)

Working location: NYC, NY

Possible to hire a person who resides in LA who is willing to move to NYC. Company will support relocation.

• 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 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; 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.

• Must have experience as General Manager at Restaurant.
• Bilingual English/Japanese (Conversational is OK).
• Willingness to relocate to NYC; relocation support provided by the company.