General Manager Izakaya Ko |

Jacksonville Beach, FL Salary:

Starting at $60,000 annually, based on experience

Bonus Opportunity:

Performance-based bonuses tied to COGS and labor goals

Job Type:

Full-Time About Izakaya Ko Izakaya Ko is a Japanese-inspired restaurant in Jacksonville Beach offering a dynamic dining experience centered around Japanese cuisine, craft cocktails, omakase, and special events. We are looking for an experienced, hands-on General Manager to lead our team and oversee all aspects of restaurant operations. The ideal candidate is a strong leader who understands both hospitality and the business side of restaurant operations. This position requires someone who can develop a high-performing team, maintain operational standards, manage costs, and consistently deliver an exceptional guest experience. Key Responsibilities Restaurant Operations Oversee all day-to-day restaurant operations, including FOH, bar, and coordination with BOH leadership. Ensure smooth, efficient, and professional service during all operating hours. Maintain high standards for hospitality, food quality, cleanliness, organization, and restaurant appearance. Ensure opening, closing, side work, cleaning, and operational procedures are consistently completed. Identify operational issues and implement solutions quickly and effectively. Maintain compliance with health, safety, sanitation, and company standards. Hiring, Training & Team Leadership Recruit, interview, hire, onboard, and train restaurant employees. Build and maintain a strong, reliable, hospitality-focused team. Create and manage employee schedules based on business needs and labor targets. Conduct ongoing coaching, training, and performance evaluations. Hold employees accountable to company policies, SOPs, attendance expectations, and service standards. Address employee performance and disciplinary issues professionally and consistently. Develop supervisors, MODs, and other team members for future leadership opportunities. Foster a positive, respectful, and accountable workplace culture. Financial & KPI Management Monitor and maintain restaurant KPIs, including sales, labor, COGS, average check, comps, discounts, waste, and other operating metrics. Manage labor scheduling and staffing levels to meet established labor goals. Work with kitchen and company leadership to monitor food and beverage costs. Identify opportunities to reduce unnecessary costs and improve profitability without compromising quality or guest experience. Review sales and operational reports and communicate performance, challenges, and action plans to ownership/upper management. Assist with budgeting, forecasting, inventory management, and cost-control initiatives. Maintain accurate cash-handling, deposit, and financial procedures. Inventory & Cost Control Oversee inventory procedures and ensure accurate counts are completed as required. Monitor product usage, waste, comps, discounts, and purchasing. Work with vendors and leadership to maintain appropriate inventory levels. Investigate significant inventory or COGS variances and implement corrective action. Guest Experience Maintain a strong presence on the restaurant floor during service. Build relationships with guests and ensure consistent hospitality standards. Professionally resolve guest concerns and service issues. Monitor guest feedback and reviews and identify opportunities to improve the overall dining experience. Support special events, omakase experiences, promotions, and other restaurant programming. Administrative & Management Responsibilities Maintain accurate employee, training, incident, and performance documentation. Conduct pre-shift meetings and communicate daily priorities, menu updates, events, and operational changes. Ensure restaurant systems and platforms are being used correctly. Coordinate maintenance and repair needs and follow through until issues are resolved. Communicate effectively with ownership and company leadership regarding restaurant performance, staffing, maintenance, and operational needs. Qualifications Restaurant management experience required. General Manager, Assistant General Manager, or comparable restaurant leadership experience strongly preferred. Experience managing both people and restaurant financial performance. Strong understanding of labor management, COGS, inventory, scheduling, and restaurant KPIs. Proven ability to hire, train, coach, and retain employees. Strong leadership, communication, organization, and problem-solving skills. Ability to remain calm and make effective decisions in a fast-paced environment. Strong commitment to hospitality and guest satisfaction. Experience with restaurant POS, scheduling, reservation, and inventory systems preferred. Japanese cuisine, izakaya, sushi, or upscale dining experience is a plus but not required. Must be available to work a flexible schedule, including nights, weekends, holidays, and special events as required. Compensation & Benefits Starting salary of $60,000 annually , based on experience. Performance-based bonus opportunities tied to COGS and labor goals. Opportunity to play a key leadership role within a growing hospitality group. Opportunities for professional growth and advancement. What We're Looking For We are looking for a General Manager who takes ownership of the restaurant rather than simply managing shifts. The right candidate will be highly involved in the operation, understand the numbers behind the business, develop a strong team, maintain accountability, and create an environment where both employees and guests have an exceptional experience. If you are an experienced restaurant leader who enjoys building teams, improving operations, and driving restaurant performance, we encourage you to apply.

Pay:

From $60,000.00 per year

Benefits:

Employee discount Health insurance Paid time off

Work Location:

In person