General Manager

General Manager Who We’re Looking For

We are seeking an experienced General Manager to lead all aspects of front-of-house service and overall restaurant operations.

This is a hands-on leadership position requiring exceptional hospitality standards, strong business management skills, and the ability to build, train, and inspire a high-performing team. The General Manager is expected to be actively involved in daily operations, from opening through closing, while consistently developing the service team and cultivating an outstanding guest experience.

The successful candidate will have a strong understanding of Japanese food, beverage, spirits, and hospitality, along with the financial and operational knowledge necessary to successfully manage a high-volume restaurant.

This is a salaried management position requiring approximately 50–55 hours per week on-site , including floor management, staff training, administrative responsibilities, and operational oversight.

The General Manager is responsible for ensuring company policies and procedures are consistently implemented while maintaining a professional, respectful, and performance-driven workplace.

Key Responsibilities Restaurant Operations & Service

• Oversee all aspects of front-of-house service and daily restaurant operations.

• Maintain and continually improve service standards and the overall guest experience.

• Lead daily pre-shift meetings, floor preparation, station assignments, and service execution.

• Maintain an active management presence on the floor throughout service.

• Monitor guest satisfaction and resolve concerns professionally and promptly.

• Manage reservations, guest relations, and guest databases.

• Ensure staff understands guest preferences, special occasions, allergies, and dietary restrictions.

• Maintain restaurant readiness for NYC Department of Health inspections.

• Ensure restaurant policies, operating procedures, safety standards, and service standards are consistently followed.

Team Leadership & Training

• Recruit, hire, onboard, train, schedule, supervise, and develop the FOH team.

• Establish and maintain a structured FOH training program.

• Ensure new employees receive all required training materials, including the Employee Handbook, allergen information, restaurant policies, service standards, and position-specific training documents.

• Provide employees with consistent access to training and development opportunities.

• Conduct regular service and product training.

• Conduct weekly training focused on Japanese cuisine, ingredients, pronunciation, origin, cooking techniques, beverages, spirits, and service standards.

• Ensure employees remain informed about menu additions, deletions, changes, and 86'd items.

• Conduct performance evaluations and provide ongoing coaching.

• Serve as a mentor to members of the restaurant leadership team.

• Promote clear communication and cooperation between dining room, bar, and kitchen teams.

• Implement appropriate corrective and disciplinary action in accordance with company policies and applicable requirements.

Management & Human Resources

• Work closely with the Director of Operations and ownership regarding hiring, employee relations, disciplinary actions, and terminations.

• Coordinate with HR to ensure employee records and required documentation remain accurate and current.

• Maintain professional documentation regarding employee performance, disciplinary actions, and separation of employment.

• Ensure management policies and procedures are applied consistently.

• Maintain clear, professional, and timely communication through email, text, meetings, and other company communication channels.

Financial & Administrative Management

• Understand and monitor restaurant sales, labor costs, food costs, beverage costs, and operating expenses.

• Provide management and ownership with accurate operational and financial reporting, including sales and labor performance.

• Develop and monitor key performance indicators in collaboration with ownership.

• Review financial performance and make appropriate operational adjustments to staffing, reservations, purchasing, and discretionary spending.

• Prepare and submit weekly payroll information in collaboration with accounting and payroll providers.

• Ensure payroll documentation and related expenses are prepared for weekly management review.

• Oversee invoice processing, approvals, vendor documentation, cash controls, and cash drops.

• Work with the finance team and ownership on ordering, vendor payments, purchasing controls, and other business administration functions.

• Utilize company software and management systems to maintain accurate and efficient daily operations.

Beverage Program

• Oversee the restaurant's wine, cocktail, Japanese spirits, beer, sake, and non-alcoholic beverage programs.

• Maintain beverage offerings that support the restaurant's concept and financial objectives.

• Collaborate with beverage leadership, bartenders, and ownership on menu development and seasonal changes.

• Maintain accurate and current beverage menus.

• Maintain appropriate beverage inventory levels.

• Monitor beverage cost percentages, profit margins, sales mix, and product performance.

• Conduct regular beverage cost and sales analyses.

• Maintain organized and clean beverage storage areas.

• Ensure appropriate purchasing, receiving, storage, and inventory controls are followed.

• Process beverage invoices promptly and follow up on discrepancies or billing issues.

• Maintain accurate POS items, pricing, modifiers, and inventory information.

• Assist with beverage and wine service when appropriate.

Culinary & Management Collaboration

• Conduct regular meetings with the CDC, Chef, Kitchen Manager, Director of Operations, and other department leaders.

• Maintain consistent communication between FOH and BOH teams.

• Ensure service standards, menu knowledge, operational expectations, and company policies are consistent across departments.

• Collaborate with ownership on catering, private events, restaurant buyouts, and other revenue opportunities.

Qualifications

• Minimum 5 years of experience in a comparable restaurant management position , preferably within a fast-paced, chef- or kitchen-driven restaurant.

• Approximately 5years of overall front-of-house restaurant experience preferred .

• Previous management experience in a Japanese restaurant or Japanese-focused hospitality environment strongly preferred.

• Extensive knowledge of and genuine interest in Japanese cuisine, sake, spirits, wine, cocktails, and hospitality.

• Strong leadership, mentoring, coaching, and staff-development abilities.

• Experience managing administrative responsibilities, HR procedures, payroll, scheduling, inventory, and restaurant financial performance.

• Strong understanding of labor management, cost control, budgeting, and restaurant profitability.

• Strong working knowledge of POS and reservation management platforms.

• Excellent organizational and time-management skills.

• Ability to manage multiple priorities and meet deadlines.

• Strong problem-solving skills and the ability to remain calm under pressure.

• Excellent written and verbal communication skills.

• Ability to build positive relationships with guests, employees, vendors, and the local community.

• Ability to operate POS systems accurately.

• Strong understanding of food safety and sanitation procedures.

• Professional appearance and grooming consistent with company standards.

• Ability to stand and work restaurant shifts of 8+ hours.

• Availability to work evenings, weekends, and holidays as required.

• Current NYC Food Protection Certificate or ability to obtain required certification.

Leadership Expectations

The General Manager is expected to lead by example and maintain a visible presence throughout restaurant operations. The position requires a balance of hospitality, operational discipline, financial awareness, accountability, and team development.

Success in this role means creating an environment where employees are properly trained and supported, guests consistently receive professional and welcoming service, operational and financial standards are maintained, and the restaurant continues to improve.