Restaurant Manager

RESTAURANT MANAGER | NOKO YAKI | NASHVILLE

We opened these restaurants because we were done with burnout. Done with leadership that forgets people are human. Done watching talented professionals leave hospitality because balance didn’t exist.

We believe restaurants can be better — and we’re proving it.

At Noko Yaki, the sustainability of our employees matters just as much as the sustainability of our food and our business. Our culture is rooted in positivity, gratitude, sustainability, fun, honesty, forgiveness, humility, and wonder. These values shape how we lead, how we cook, how we serve, and how we take care of each other.

Our employee betterment program is intentional and protected:
• 30 days of paid vacation
• Paid birthdays off
• Closed Mondays + 10 additional holidays closed
• Health, dental & vision insurance
• Complimentary online therapy access
• Paid gym membership and group yoga
• Annual travel stipend ($1850)

We are building restaurants people can build their lives around.

We are creating happy, sustainable workplaces where people thrive — with more time for family and friends, deeper human connection, and the chance to explore the world through travel.

Opening on Nashville’s West Side as an Asian-inspired steakhouse, Noko Yaki is the third concept from the team behind Noko Nashville and Kase x Noko.

We are hiring a Manager who understands that leadership is both cultural and operational.

This is not just a floor role. This is a business leadership position.

You will be responsible for leading the front-of-house team, maintaining service standards, supporting financial performance, and ensuring that the guest experience and team experience are consistently aligned with our values.

• Lead and maintain high standards of service and hospitality
• Oversee daily front-of-house operations and service flow
• Support financial performance including labor, inventory, and operational efficiency
• Train, mentor, and develop front-of-house team members
• Maintain strong communication between FOH and BOH
• Uphold systems, structure, and accountability across the team
• Lead with humility, clarity, and emotional intelligence

• A hospitalitarian - someone who loves to care for people
• A proven leader in hospitality or restaurant management
• Organized and operationally disciplined
• Calm under pressure and solution-oriented
• A strong communicator and team builder
• A coach first, ego second
• Someone who wants to build something meaningful long-term

We are creating a happy, sustainable workplace where people thrive — with more time for family and friends, deeper human connection, and the chance to explore the world through travel.

If you’re ready to prove that high-level hospitality leadership can exist without burnout — we’d love to talk.

Responsibilities and essential job functions include but are not limited to the following:

• Deep level of guest engagement, more than just a table touch
• Oversee all front-of-house operations during service, including floor management and guest experience
• Maintain accountability for service quality, consistency, and standards
• Manage labor, scheduling, and staffing levels to support operational and financial goals
• Train, mentor, and develop front-of-house staff, including servers, bartenders, hosts, and support team
• Monitor guest experience and address feedback or concerns in real time
• Ensure strong communication between front-of-house and back-of-house teams
• Maintain organization and execution of reservation systems ( OpenTable ) and service systems
• Support inventory, ordering, and operational processes as needed
• Ensure compliance with all company policies, procedures, and safety standards
• Lead pre-shift meetings and communicate daily expectations to the team
• Maintain a clean, organized, and professional dining environment
• Assist with administrative responsibilities including reporting, scheduling, and documentation
• Attend leadership meetings and contribute to continuous improvement

• Lead both the cultural and operational direction of the front-of-house
• Ensure consistency, quality, and execution across all service periods
• Support team development and accountability
• Maintain strong systems that support efficient operations
• Balance guest experience with business performance
• Be available to support operational needs as directed by ownership

• Proven experience in restaurant or hospitality management
• Strong leadership and team development experience
• Strong organizational and communication skills
• Ability to remain calm and decisive under pressure
• Understanding of labor management, inventory, service systems, and operations
• Familiarity of Margin Edge
• Experience with reservation systems ( OpenTable preferred )
• Familiarity with POS systems ( Toast preferred )
• Ability to work days, nights, weekends, and holidays
• Ability to model and act in accordance with Noko Yaki guiding principles

• Constant standing and movement
• Occasional lifting or carrying up to 50 lbs
• Frequent walking throughout the dining room
• Continuous communication with guests and team

The above job description is not an exhaustive list of all duties and responsibilities of the position, nor should it be construed as a contract.

As with all positions at Noko Yaki, employment is “at will” or voluntary on both the part of the employee and the employer. This means employment can be terminated by either party at any time, with or without notice and/or with or without cause.

Noko Yaki is an equal opportunity employer. We do not discriminate against employees or applicants for employment on any basis prohibited by federal, state, or local law.