General Manager

Job Description

Job Description

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.