Restaurant Assistant Manager

At TENSHOU COLLECTION , the Assistant General Manager is the GM’s trusted second-in-command and a future GM candidate. You own daily operations, team performance, guest experience, and financial monitoring across all TESNHOU Collection units — operating under the GM’s direction while exercising independent judgment on day-to‑day decisions. You lead through presence, precision, and an unwavering commitment to the TENSHOU standard. Responsibilities Overview Own daily floor operations: service execution, opening/closing procedures, facility checks, and incident response. Supervise shared unit staff including Receptionists and Janitorial team; oversee all reservation management and guest communication. Monitor and enforce OSHA standards, health and safety regulations, and internal sanitation procedures. Lead unit-level people operations — recruitment, onboarding, training, labor scheduling, performance evaluations, and performance improvement plans. Own labor, food, and beverage cost monitoring; conduct variance analysis and present corrective action recommendations to the GM each period. Prepare and present weekly reporting — sales performance, reservation trends, and operational insights — for GM review and Japan partner sharing. Act as GM deputy in their absence — maintain full operational continuity and uphold service standards across all unit locations. Collaborate with partner restaurants in Japan to support budgeting, performance management, and strategic planning. Identify and lead process improvement initiatives; present proposals to GM and drive implementation of approved changes. Serve as the primary owner of all floor-level guest escalations — resolve with composure and decisiveness; develop strategies that strengthen guest satisfaction and brand loyalty. Experience Minimum 3 years management experience in fine dining or luxury hotel/hospitality (supervising 10+ staff); 5+ years total industry experience preferred. Practical experience with POS systems and restaurant operations required. Business‑level English proficiency required; conversational Japanese ability preferred. Bachelor’s degree in Hospitality, Business, or related field preferred; equivalent professional experience considered. Possesses exceptional communication, leadership, and relationship‑building skills essential to luxury hospitality operations, fostering a positive workplace culture and enhancing employee retention. Ability to successfully manage multiple restaurant operations at the same time, exercising sound judgment, effective prioritization, and strong organizational skills. Strong interest in Japanese culture and cuisine highly desirable. Demonstrated leadership trajectory with clear aspiration to advance into a General Manager role; operates with GM‑level ownership within the boundaries of the role. Full‑time, salaried. Must be available evenings, weekends, and holidays. Schedule varies based on operational needs; flexibility is required and expected. On‑call availability during critical operational situations. Physical Requirements Ability to stand and walk for extended periods (8–12+ hours). Ability to lift or carry items up to 50 lbs to assist guests or support restaurant operations. Frequent movement and close guest interaction in a fine dining counter‑seat environment; high attention to detail required. Visual and auditory acuity to monitor a full dining room. #J-18808-Ljbffr