General Manager

General Manager

Participates daily in food preparation, cooking, plating, cashiering and guest relations while supervising and directing others. Serves as back up to team members and covers breaks as needed. Ensures that all food and beverages are made and presented according to Yoshinoya specifications, procedures, and safe handling requirements. Effectively trains the staff, and monitors activities throughout the shift, providing consistent feedback, including recognition and positive reinforcement. Conducts performance reviews with the District Manager. Performance manage and issues disciplinary notices to employees, as necessary. Ensures all food and supplies are properly ordered, placing the store order and are quickly put away and rotated based upon FIFO (first in/first out) method. Conducts weekly and monthly inventory. Effectively handles crew schedules and manages labor costs based upon business need and crew availability. Ensures all cash handling and procedures are consistently enforced. Ensures the restaurant is clean and that all machinery is properly functioning. Places work orders for service/repair of machinery. Ensures a safe work environment by reviewing and enforcing safety policies and holding monthly safety meetings. Recruits, interviews, and trains new crewmembers. Communicates effectively with crewmembers, District Manager, and the corporate office. Attends quarterly meetings at the corporate office. Attends meetings with the District Manager. Travels to the bank to obtain change for cashiers, as needed. May travel to other stores.

Minimum 2 years restaurant experience, preferably in QSR or Fast Casual. Current Serve Safe Certification. Fluent in English (written and verbal). Ability to: read and interpret documents such as safety policies and operating/maintenance instructions, prepare routine reports, speak effectively to customers, add, subtract, multiply, and divide in all units of measure using whole numbers, common fractions and decimals, compute, ratio, and percent to draw and interpret graphs, apply common sense understanding to carry out instructions provided in written, oral or diagram form, follow company procedures, interact with customers and coworkers.

Oversee entire location. Crewmembers. Junior Management.

The employee will be exposed to distracting noises and sound levels from cooktops, hot temperatures from fryers and grills, sharp utensils and equipment, wet flooring, and cold temperatures when dealing with walk in coolers/freezer. Restaurant kitchens are often small spaces, they may work near others, while maintaining social distancing. The outside environment will vary dependent upon the weather.

The employee will be required to stand/sit/walk for long periods of time, along with frequent bending, kneeling, lifting (handling food, trays, cups, lids, straws, cleaning supplies, and handling waste), carrying (generally under 25 lbs.), balancing, pulling, pushing, crouching, stooping, reaching, crawling, twisting, eye hand and foot coordination, neck flexion, and neck twisting.

Up to 50% to other stores in the district.

High School graduate or equivalent.

Yoshinoya America, Inc. is committed to a diverse and inclusive workplace. We are an equal opportunity employer and we do not discriminate based on race, national origin, gender, gender identity, sexual orientation, protected veteran status, disability, age, or other legally protected status.