General Manager

GENERAL MANAGER – JAPANESE RESTAURANT (Gōka)

Location: Houston, Texas Employment Type: Full-Time Reports To: Ownership

POSITION SUMMARY

We are seeking an experienced, hands-on, and hospitality-driven General Manager to lead the overall operation of a Japanese restaurant in Houston, Texas.

The General Manager will be responsible for the restaurant’s day-to-day operations, financial performance, team leadership, guest experience, service standards, and overall execution of the concept.

This position requires a strong operational leader who is equally comfortable on the floor, working with the management team, reviewing financial results, developing employees, and ensuring that the restaurant consistently delivers an exceptional guest experience.

The ideal candidate has a strong background in high-quality full-service restaurants, excellent leadership and communication skills, a strong understanding of restaurant financials, and a genuine passion for Japanese cuisine and hospitality.

KEY RESPONSIBILITIES

1. Restaurant Operations

Oversee all daily restaurant operations, including front of house, back of house, opening and closing procedures, and overall service execution.

Ensure the restaurant consistently operates according to established standards, policies, and procedures.

Maintain a high level of organization, cleanliness, efficiency, and professionalism throughout the restaurant.

Monitor service flow, table turns, reservations, wait times, ticket times, and overall guest experience.

Ensure compliance with all applicable federal, state, and local regulations, including health, safety, alcohol, labor, and food-handling requirements.

Identify operational issues and implement effective solutions quickly.

Develop and maintain operating procedures and systems that improve efficiency and consistency.

2. Guest Experience & Hospitality

Establish and maintain exceptional hospitality standards throughout the restaurant.

Ensure every guest receives a memorable, professional, and authentic dining experience.

Be highly visible and engaged on the floor, particularly during peak service periods.

Handle guest concerns, complaints, and service recovery situations professionally and effectively.

Build relationships with regular guests and key customers.

Monitor guest feedback, online reviews, and overall customer satisfaction.

Ensure the restaurant’s service reflects the quality and identity of the Japanese concept.

3. Team Leadership & Development

Recruit, train, develop, motivate, and retain a high-performing restaurant team.

Lead and coach managers, supervisors, servers, bartenders, hosts, and other front-of-house employees.

Work closely with the Executive Chef and kitchen leadership to maintain strong communication between front and back of house.

Establish clear expectations, performance standards, and accountability for all team members.

Conduct performance evaluations and provide ongoing feedback and coaching.

Develop management talent and create opportunities for internal growth.

Maintain a positive, respectful, professional, and team-oriented work environment.

Manage staffing levels and schedules according to business needs.

4. Financial & Business Management

Take ownership of the restaurant’s financial performance and key performance indicators.

Monitor daily, weekly, and monthly sales performance.

Analyze labor costs, food costs, beverage costs, operating expenses, and overall profitability.

Develop and execute strategies to improve sales, margins, productivity, and profitability.

Review P&L statements and identify opportunities for improvement.

Control labor costs through effective scheduling and staffing.

Work closely with ownership on budgets, forecasts, financial targets, and business planning.

Monitor purchasing, inventory levels, waste, and product costs.

Implement systems to minimize loss, waste, theft, and unnecessary expenses.

5. Food, Beverage & Product Standards

Work closely with the culinary team to ensure consistency, quality, presentation, and execution of all food and beverage offerings.

Maintain the integrity of the restaurant’s Japanese culinary concept.

Monitor portion control, product quality, food safety, and consistency.

Ensure proper handling and storage of premium and specialty ingredients.

Support menu development, menu changes, seasonal offerings, and pricing strategies.

Work with the bar team to maintain beverage quality and profitability.

Monitor inventory and ensure appropriate par levels are maintained.

6. Purchasing & Vendor Management

Develop and maintain strong relationships with vendors and suppliers.

Monitor purchasing practices and pricing.

Review invoices and ensure purchases are aligned with established budgets and specifications.

Work with ownership and culinary leadership to identify opportunities for better pricing and product quality.

Ensure deliveries are received, checked, stored, and documented properly.

7. Sales, Marketing & Community Engagement

Work with ownership and marketing partners to drive traffic, sales, and brand awareness.

Support promotional initiatives, special events, collaborations, and private dining opportunities.

Develop relationships with local businesses, hospitality professionals, and the Houston community.

Help identify opportunities to increase revenue during slower periods.

Support the restaurant’s social media, reputation management, and local marketing efforts.

Represent the restaurant professionally at industry and community events.

8. Compliance, Safety & Risk Management

Ensure compliance with all applicable Texas and local regulations.

Maintain high standards of food safety, sanitation, workplace safety, and responsible alcohol service.

Ensure all required licenses, permits, certifications, and operational procedures are maintained.

Conduct regular safety and operational inspections.

Address potential risks and compliance issues proactively.

PERFORMANCE EXPECTATIONS

The General Manager will be expected to:

Deliver consistent and exceptional guest experiences.

Achieve established sales and profitability targets.

Maintain appropriate labor and food cost percentages.

Build and retain a strong management and service team.

Maintain high standards of food, beverage, service, cleanliness, and hospitality.

Improve operational efficiency and profitability.

Maintain excellent guest satisfaction and online reputation.

Develop a strong restaurant culture based on accountability, hospitality, teamwork, and continuous improvement.

QUALIFICATIONS

Minimum 5 years of experience in restaurant management , preferably in high-volume, full-service, upscale, or fine-dining environments.

Previous experience as a General Manager or senior restaurant manager strongly preferred.

Experience in Japanese cuisine, sushi, or Asian-inspired concepts is highly preferred.

Strong understanding of restaurant P&L statements, labor management, food cost, beverage cost, inventory, and purchasing.

Proven experience hiring, training, developing, and retaining employees.

Strong leadership and communication skills.

Excellent organizational and problem-solving abilities.

Strong understanding of hospitality and guest service.

Ability to work effectively in a fast-paced, high-pressure environment.

Strong attention to detail and operational discipline.

Ability to work flexible hours, including evenings, weekends, and holidays.

Must be legally authorized to work in the United States.

PREFERRED QUALIFICATIONS

Experience working with premium Japanese ingredients and sushi operations.

Knowledge of Japanese food, sake, Japanese whisky, and Japanese beverage programs.

Experience in opening a new restaurant or launching a new concept.

Experience managing restaurants with annual sales of $3M+.

Experience working with independent restaurant groups or chef-driven concepts.

Bilingual English/Spanish is a plus.

Knowledge of the Houston hospitality market is a plus.

LEADERSHIP PROFILE

The ideal candidate is:

Hands-on – Leads from the floor and does not manage exclusively from an office.

Guest-focused – Understands that hospitality is at the center of the business.

Financially minded – Understands that great operations must also generate sustainable profitability.

People-oriented – Develops employees and builds a strong culture rather than simply managing schedules.

Detail-oriented – Maintains high standards across service, food, cleanliness, organization, and presentation.

Accountable – Takes ownership of results and proactively addresses problems.

Entrepreneurial – Thinks beyond daily operations and actively looks for opportunities to grow the business.

Passionate about hospitality – Understands that a successful restaurant is built around people, product, and experience.

COMPENSATION & BENEFITS

Compensation will be competitive and commensurate with experience and qualifications.

The compensation package may include:

Competitive base salary

Performance-based bonus

Paid time off

Employee dining benefits

Opportunities for professional growth

Potential participation in future restaurant openings and development

ABOUT THE ROLE

This is an opportunity to join and help lead a growing Japanese restaurant concept in Houston, Texas .

The General Manager will play a critical role in establishing the restaurant’s culture, operational standards, financial performance, and reputation within the Houston hospitality market.

We are looking for someone who wants to be more than a manager — someone who wants to help build the restaurant, develop the team, and take ownership of the guest experience and business results.