Bilingual JE General Manager

Overview Bilingual English/Japanese (Conversational is OK) Working location: NYC, NY Possible to hire a person who resides in LA who is willing to move to NYC. Company will support relocation. Responsibilities Day-to-Day Operations: Maintain operational schedule including opening and closing of the restaurant; Manage operational reports to senior management in a timely manner. Customer Operations: Direct subordinates in customer service standards to ensure that all guests feel welcome and are given responsive, friendly and courteous service; Communicate and work with fellow managers to ensure guest service standards and efficient operations; Resolve customer complaints and report them to Company’s management; Provide guidance to employees on cash and credit transactions with customers. Safety and Hygiene: Maintain safe, secure, and healthy restaurant environment by establishing, following, and enforcing sanitation standards and procedures in compliance with health and legal regulations. Food and Consumables Management: Order food, drinks, and supplies inventory according to predetermined product specifications and received in correct unit count and condition; Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures; Direct the maintenance of proper food holding and refrigeration temperature control points; Support delivery to load and unload products. Product Management: Work with fellow managers to plan and price menu items. Facilities and Equipment Maintenance: Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs. Human Resources Management: Exercise managerial discretion along with Company's HR department to ensure that the restaurants’ human resources activities are properly executed; Make employment and termination decisions including interviewing, hiring, evaluating and disciplining restaurant personnel as appropriate; Provide orientation of rules, policies and procedures; oversee training of new staff; Schedule management and direct labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met; Execute disciplinary measures based on monitoring of attendance of subordinates; Monitor employee’s health and personal hygiene to prevent possible spread of viruses and bacteria; Ensure staff meal money is properly collected and offered only at a given time following company policy; Report and handle any on premise accidents by following the incident handling manual; Conduct training of new exempt employees. Qualifications Must have experience as General Manager at Restaurant. Bilingual English/Japanese (Conversational is OK). Willingness to relocate to NYC; relocation support provided by the company. #J-18808-Ljbffr Interplace, Inc.