Job Summary We are seeking an energetic and dynamic individual to lead our restaurant as the General Manager, overseeing daily operations, team management, and customer satisfaction. This role combines strategic leadership with hands-on culinary expertise. The ideal candidate will thrive in a fast-paced environment, possess strong management skills, and have a passion for delivering exceptional dining experiences. As a key leader, you will ensure operational excellence, maintain high standards of food safety and quality, and foster a positive team culture that drives business growth. Duties Lead and manage all restaurant operations, including staff scheduling, training, and performance evaluations to ensure smooth daily functioning. Oversee food preparation processes, with a focus on sushi craftsmanship, ensuring consistency and presentation standards are met. Supervise kitchen staff and sushi chefs to maintain high-quality food production while adhering to safety and sanitation regulations. Manage inventory control, ordering supplies, and minimizing waste to optimize profitability. Utilize POS systems such our Toast POS and cash handling, sales tracking, and reporting. Implement staff training programs to enhance culinary skills, customer service excellence, and operational efficiency. Ensure compliance with food safety standards and health regulations across all areas of the restaurant. Foster a welcoming environment for customers by delivering exceptional service and resolving issues promptly. Conduct interviews for hiring new team members and participate in onboarding processes to build a strong hospitality team. Lead shift management efforts to ensure consistent service quality during all operating hours. Requirements Proven experience managing a restaurant or hospitality establishment with supervisory responsibilities in food service management. Extensive knowledge of food preparation techniques, especially sushi making and fine dining standards. Hands-on experience with POS systems such as Aloha POS or Micros POS; cash handling proficiency required. Strong background in inventory control, budgeting, profit & loss analysis, and food safety management. Demonstrated leadership skills in team management, staff training & development, and supervising culinary teams. Experience in managing casual dining or banquet settings is highly desirable; catering or bar experience is a plus. Excellent communication skills with the ability to motivate staff and deliver outstanding customer service. Ability to handle fast-paced environments efficiently while maintaining attention to detail. Basic math skills for financial calculations; familiarity with managing hospitality teams essential. Prior experience with managing hospitality teams including interviewing new hires is preferred. Join us to lead an energetic team dedicated to delivering memorable dining experiences! We value passionate professionals who are eager to grow their careers in a vibrant culinary environment where excellence is celebrated every day!

Pay:

$78,725.18 - $84,411.40 per year

Work Location:

In person