General Manager Restaurant

Job Description

Job Description

Hours/Shift: Minimum 50 hours per week, 5–6 days depending on season and business needs

 

We are seeking a motivated, hands-on Restaurant Manager to lead our fast-paced, family-friendly hibachi steakhouse. Our concept features a lively hibachi dining room, full bar, and private dining spaces—creating a high-energy atmosphere with elevated service standards. This role is ideal for a strong leader who thrives in a high-volume environment, leads by example, and fosters a positive, accountable team culture while delivering exceptional guest experiences.

 

Key Responsibilities

 

Operations & Leadership

• Oversee daily restaurant operations to ensure exceptional service, food quality, and guest satisfaction
• Manage food cost and controllable labor budgets; minimize waste and loss
• Maintain an “A” rating with the NYC Health Department through strict adherence to sanitation and safety standards
• Lead recruiting, interviewing, hiring, training, coaching, and performance management for FOH staff; oversee BOH leadership and accountability
• Implement and uphold company standards, systems, and progressive discipline procedures when necessary
• Collaborate with department heads to ensure operational excellence and exceed guest expectations
• Participate in manager rotations for opening and closing the restaurant
• Attend and actively contribute to management meetings

 

Staffing, Training & Scheduling

• Anticipate staffing needs and proactively recruit and train team members
• Create and manage FOH schedules; oversee BOH scheduling to ensure proper coverage and productivity
• Train, coach, and develop FOH staff according to company standards
• Maintain par levels for FOH supplies

 

Compliance, Systems & Inventory

• Ensure all food and beverage orders are accurately entered into Toast; verify party/banquet charges align with contracts
• Conduct weekly liquor inventories and manage inventory within Rosnet
• Enforce food safety, sanitation, and cleanliness standards across all departments

 

Kitchen & Quality Control

• Inspect food deliveries for quality and shelf life
• Ensure kitchen adherence to documented recipes and company standards for consistency, presentation, and taste
• Monitor food production and coach staff to maintain consistent quality
• Implement controls to reduce food and supply waste and prevent loss

 

What We’re Looking For

• Proven restaurant management experience in a high-volume environment
• Strong leadership, communication, and organizational skills
• Hands-on, accountable, and guest-focused management style
• Ability to lead FOH teams and partner effectively with BOH leadership
• Familiarity with Toast POS and inventory systems (preferred)