Industry: Food
Location: Los Angeles, CA
Salary: 70K-120K
Visa Sponsor: No
Language: English: Business Level, Japanese: Business Level
Detail: Position Title: Restaurant Manager
Department: Food/Hospitality
Location: Los Angeles, California
Reports to: COO FLSA Status: Non-Exempt / Exempt
General Position Summary
This position is responsible for overseeing all restaurant staff and daily operations. Your duties include implementing customer service policies to help employees effectively operate and provide food and services to customers, hiring and training all restaurant staff on services.
Essential Job Functions / Responsibilities
1. Supports the start-up of the restaurant and establishes the Restaurant/Kitchen operation system.
2. Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; and enforcing policies and procedures.
3. Ensures compliance with applicable Federal, State, and industry laws, regulations, and serves as liaison between the organization and State and Federal agencies as needed.
4. Maximizes customer satisfaction and reviews; delivers superior food and beverage service; gets their feedback on the experience and handles complaints; manages the restaurant’s good image and suggests ways to improve it; and promotes the brand in the local community through word-of-mouth and restaurant events.
5. Supervises and organizes daily shift operations, keeps track of employees’ hours, and records payroll data.
6. Conducts the Day Close and keeps records of sales data.
7. Organizes, orders, and takes stock of restaurant supplies.
8. Controls operational costs and identifies ways to cut waste.
9. Prepares periodic reports for management
10. Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; and implementing change.
11. Suggests menus to the management by collecting feedback, consulting with chefs, estimating food costs and profits, and adjusting menus.
Job Competencies (Knowledge, Skills, & Abilities) / Critical Competencies
• Customer Service
• Inventory Control
• Planning & Organizing
• Supervising & Managing Employees
• Time Management
• Point of Sale System (POS) experience plus
• General Math Knowledge
Language Skills
• English：Business Level
-Ability to read, analyze and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.
-Ability to write reports, business correspondence, and procedure manuals.
-Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
• Japanese：Business Level
-Ability to read and comprehend simple instructions, short correspondence, and memos.
-Ability to write simple correspondence.
-Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.
Math or Analytical Skills
• Ability to add, subtract, multiply, divide and convert in all units of measure including the metric system, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
Qualifications / Education Requirements
• High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience.
Work Experience
• 5+ years of hospitality-related experience
• 3+ years of restaurant manager or leadership experience
Supervisory Responsibilities
• Yes
Certificates / Licenses / Training Requirements
• Food Manager Certificate - Required
Work Environment & Physical Demands Work Environment
The Work environment characteristics described here are representative of those an employee encounters while performing the essential job functions of this position. Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.
• Work Environment: Restaurant (Hall & Kitchen)
• Noise Levels: Loud noise
Travel & Driving Requirements
• Travel：None
• Driving：Occasionally
Benefit:
• Insurance (Health, Dental, Vision)
• Sick leave
Essential Physical Tasks
The physical demands described here are representative of those that must be met by an employee to successfully complete the essential job functions of this position. Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.
• While performing the duties of this position, the employee is required to constantly walk, sit, stand, squat, extend arms, use hands and fingers, talk, and hear. The employee may occasionally lift and/or move up to 50 pounds.
• Specific vision abilities include the ability to read and analyze data in hard copy and on a computer screen, measure or identify using eyesight and adjust vision focus.
• Verbal, Written, Telephone/Video Call Communications – Able to communicate verbally and in writing to individuals and groups
The above job description identifies the essential job functions and skills needed by the person or persons assigned to this position. These job functions and skills are not intended to be a complete and exhaustive list of all responsibilities, duties, and skills required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential job functions. Any accommodation made must be stated in writing and attached to this job description. The information contained here is subject to change at the company’s discretion.
