About the role: General Manager is responsible for ensuring the smooth daily operation of the restaurant and delivering exceptional customer experience. This position requires a business-minded individual with excellent problem-solving skills and strong attention to detail. It is a hands-on management role with opportunities for future career growth.

Job Type:

Full time; Temp to hire/ Direct hire

Pay:

$36/hr-$40/hr (probationary pay rate) Salaried at $75,000-$85,000 (after 30-90 days)

Schedule:

Work flexible AM/PM shifts, including weekends/holidays (overtime if needed).

General Duties:

Achieve restaurant targets in sales, profit, and QSC (Quality, Service, and Cleanliness). Provide an exceptional guest experience that drives customer satisfaction and loyalty. Build a diverse and collaborative team while encouraging continuous skill development. Take initiative in identifying and solving problems to drive operational improvements and performance. Adapt to organizational changes with flexibility, setting an example for the team.

Essential Duties:

1. Customer Service & Restaurant Experience Deliver impressive experiences to every guest and encourage positive reviews and word of mouth. Ensure customer service standards are thoroughly trained, practiced, and enforced among all staff. Handle complaints professionally and report preventive measures to HQ for future improvement. 2. Team Management & Staff Development Build a diverse and collaborative team, fostering a culture of growth and mutual support. Manage staff assignments, shift schedules, and role allocations. Conduct interviews and hire candidates in accordance with job criteria. Perform performance reviews after 90 days and annually thereafter. Handle disciplinary actions and terminations in coordination with HR. 3. Store Operations & Administration Oversee daily workstation assignments and confirm opening/closing duties are completed properly. Enforce compliance with hygiene standards and all relevant legal regulations. Manage costs for office supplies, utilities (water, gas, electricity), and uniforms. Supervise workforce planning and operations for

FOH and BOH Job Knowledge, Skills, and Ability:

Ability to read, write, and speak English (Japanese bilingual preferred). Knowledge of state's OSHA regulations and food sanitation/safety standards applicable in the state. Skill in managing cost of goods and labor within budget goals. Ability to develop and execute succession training plans. Knowledge of and/or experience in ramen operations is a plus.

Working Hours/Conditions:

Primarily indoor work in a restaurant environment. Occasional exposure to hot/cold environments for kitchen cleaning and sanitation. Must be able to work flexible AM/PM shifts, including weekends and holidays. Must be available to work a minimum of 45 hours per week.

Physical Demands:

Constant:

Standing and walking.

Frequent:

Bending, stooping, reaching, and twisting. Ability to lift up to 40 lbs and move up to 50 lbs May be exposed to abnormal temperatures as required by job duties.

Requirements:

At least three years of restaurant management experience in a restaurant chain. Experience in improving the QSC (Quality, Service, and Cleanliness) standards in restaurants. Experience in developing and implementing action plans, marketing strategies, to increase sales. Experience working in a multicultural environment. Bilingual (English/Japanese) is preferred. #HVR123