Restaurant Manager

Restaurant Manager One Sushi & Grill Murrieta, CA Job Details Part-time | Full-time $75,000 - $85,000 a year 21 hours ago Benefits Paid time off Employee discount Qualifications Vendor relationship building Hospital inventory management Teamwork Management Customer service Team development Bachelor's degree Hospitality industry experience Profit & Loss statement Organizational skills Payroll Business Administration Training Full Job Description Overview We are seeking an experienced and passionate Restaurant Manager to lead the daily operations of our Japanese restaurant. This role requires a hands-on leader who is committed to delivering exceptional hospitality while maintaining operational excellence, financial performance, and a strong team culture. The ideal candidate has a proven background in full-service restaurant management, excels at developing people, and understands the importance of balancing outstanding guest experiences with disciplined business operations. As Restaurant Manager, you will oversee every aspect of the restaurant, including recruiting and developing talent, service execution, labor management, payroll, scheduling, inventory control, and financial performance. You will work closely with the sushi chef management team to uphold the highest standards of Japanese hospitality, food quality, and operational consistency. Key Responsibilities Lead all aspects of daily restaurant operations, ensuring exceptional guest experiences and consistent execution of service standards. Recruit, interview, hire, onboard, and develop Front-of-House and service team members while building a strong culture of accountability, teamwork, and hospitality. Design and execute comprehensive training programs for new hires and ongoing development plans to improve service, leadership, and operational excellence. Coach and mentor lead servers through regular performance evaluations, goal setting, and succession planning. Oversee labor planning, employee scheduling, payroll processing, and compliance with federal, state, and local labor laws while optimizing productivity and controlling labor costs. Partner with the Sushi Chef leadership to maintain exceptional food quality, presentation, consistency, sanitation, and operational efficiency. Monitor daily sales, labor, food cost, controllable expenses, and key performance indicators to achieve financial and operational goals. Maintain full ownership of the restaurant's Profit & Loss (P&L), analyzing financial reports to identify trends, improve profitability, and drive sustainable growth. Develop budgets, forecasts, and action plans to improve revenue, reduce costs, and maximize operational efficiency. Manage inventory, purchasing, vendor relationships, and cost controls to minimize waste while maintaining premium product quality. Ensure accurate cash handling, POS reconciliation, daily sales reporting, and operational reporting. Resolve guest concerns professionally while creating memorable dining experiences that drive repeat business and positive reviews. Maintain compliance with all health, food safety, alcohol service, and company operating standards. Foster a culture centered around continuous improvement, teamwork, accountability, and genuine hospitality. Qualifications 2+ years of progressive restaurant management experience, including experience as a Restaurant Manager or Floor Manager in a full-service dining environment. Experience managing Japanese restaurants, sushi restaurants, izakayas, omakase concepts, or upscale Asian dining is highly preferred. Demonstrated success in recruiting, hiring, training, developing, and retaining high-performing restaurant teams. Strong knowledge of service operations, guest relations, hospitality standards, and restaurant leadership. Experience managing payroll, labor scheduling, staffing plans, and workforce optimization. Strong financial acumen with experience managing P&L statements, budgeting, forecasting, labor cost, food cost, and operating expenses. Experience analyzing financial reports and using data to improve profitability and operational performance. Proficiency with restaurant POS systems and back-office software. Knowledge of inventory management, purchasing, vendor negotiations, and cost control best practices. Excellent leadership, communication, coaching, and conflict resolution skills. Strong organizational skills with the ability to thrive in a fast-paced, guest-focused environment. ServSafe Food Protection Manager Certification or equivalent certification preferred. Preferred Qualifications Familiarity with Japanese cuisine, sake, wine, and traditional Japanese hospitality principles is highly desirable. Bachelor's degree in Hospitality Management, Business Administration, or a related field is preferred but not required with equivalent leadership experience. What You'll Bring A genuine passion for hospitality and creating exceptional guest experiences. Strong business judgment with the ability to make data-driven operational decisions. The ability to inspire, coach, and develop future leaders. High standards of professionalism, accountability, and integrity. A continuous improvement mindset with a commitment to operational excellence and long-term team success

Pay:

$75,000.00 - $85,000.00 per year

Benefits:

Employee discount Paid time off

Work Location:

In person