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General Manager (KIN Craft Ramen & Izakaya) Kei Concepts

•3.2 Fountain Valley, CA Job Details Full-time $90,000

•$93,000 a year 1 hour ago Benefits Health insurance Dental insurance Paid time off Vision insurance Opportunities for advancement Referral program Paid sick time Qualifications Kitchen health and safety standards Incident management Food service health code compliance ServSafe Team leadership Basic math Labor cost analysis Processing cash transactions Food service inventory management Food safety sanitizing procedures Hospitality industry experience Financial performance measurement ServSafe Food Manager Certification Business operations Restaurant cost management Managing hospitality operations budgets POS systems Staffing management General management

Full Job Description Subject:

NOW HIRING

GENERAL MANAGER —

KIN CRAFT RAMEN & IZAKAYA

Position:

General Manager Location:

KIN Craft Ramen & Izakaya

•

Fountain Valley Address:

16185 Brookhurst St, Fountain Valley, CA 92708

Pay:

$90,000

•93,000 annually

Employment Type:

Full-Time Classification:

[Exempt]

Openings:

1 About the Location KIN Craft Ramen & Izakaya is a Japanese dining concept in Fountain Valley featuring housemade ramen, charcoal-grilled skewers, sashimi, and craft cocktails. Part of Kei Concepts, KIN brings together inventive flavors and welcoming hospitality. Position Summary We are seeking an experienced, hands-on General Manager to lead daily restaurant operations. This role oversees guest service, team development, staffing, financial performance, inventory, and restaurant maintenance while maintaining company standards. The ideal candidate is a strong leader who enjoys supporting the team on the floor, delivering exceptional guest experiences, and managing a high-volume restaurant. Key Responsibilities Lead daily restaurant operations in collaboration with the Executive Chef, kitchen team, management, and corporate support teams. Maintain service, food quality, cleanliness, sanitation, and safety standards. Actively manage the floor, support employees during busy periods, and resolve guest concerns professionally. Recruit, interview, hire, train, and develop team members. Communicate performance expectations, provide ongoing feedback, conduct evaluations, and address performance concerns. Prepare schedules based on business needs, monitor time and attendance, and oversee payroll administration. Manage labor costs, purchasing, inventory, cash handling, and controllable expenses within established budgets. Review sales forecasts, operating reports, and financial results to identify opportunities to improve performance. Ensure compliance with company policies and applicable food safety, alcohol service, and employment requirements. Coordinate restaurant maintenance and equipment repairs and ensure employees have necessary supplies and equipment. Lead team meetings and pre-shift briefings to communicate priorities, menu information, and service expectations. Coordinate incident reporting and support investigations with HR and appropriate company representatives. Oversee opening and closing procedures, security, and loss prevention. Perform other duties consistent with the position and restaurant operations as assigned by management. Qualifications Minimum of 3 years of restaurant management experience. At least 5 years of front-of-house operations experience and strong knowledge of food, beverage, and service standards. Experience in a high-volume, service-focused restaurant. Strong leadership, communication, decision-making, and problem-solving skills. Ability to manage budgets, staffing, labor costs, inventory, and operational reports. Proficiency with POS systems, cash handling, and basic math. Understanding of hiring procedures, employee relations, and incident reporting. Knowledge of sanitation and food-handling safety standards. ServSafe Manager certification and applicable food safety and alcohol service certifications. Flexible availability, including evenings, weekends, and holidays. Ability to stand for extended periods, reach, bend, stoop, frequently lift up to 50 pounds, and safely handle hot dishes, with or without reasonable accommodation. Pay $90,000

•93,000 annually. Starting pay within the posted range will be based on relevant experience, skills, qualifications, and other lawful job-related factors. Benefits & Perks 100% company-paid medical, dental, and vision coverage on the basic plan. Paid time off up to 156 hours annually. Paid sick leave. 20% employee dining discount at Kei Concepts restaurants. Employee referral bonuses. Training, professional development, and opportunities for advancement. Benefits are subject to eligibility requirements and applicable company policies. Equal Opportunity Employment Kei Concepts is an equal opportunity employer. We welcome applicants from all backgrounds and consider qualified candidates without regard to any characteristic protected by applicable law.