Industry: Food
Location: New York, NY
Salary: $97K
Visa Sponsor: No
Language: English: Business Level, Japanese: Conversation Level
Detail: 日系飲食系企業がキッチンマネージャーSVを一名募集
Job Description – Supervisor
Organization Name: [Confidential]
FLSA Status: Exempt
Reports To: Senior Supervisor / Executive Chef / General Manager
Employee Type: Salary and Full-Time
Core Management Policy
[Confidential] is committed to pursuing four essential organizational strengths that define the Company’s
management philosophy and long-term success:
A. Transformative Capability – The ability to continuously evolve, innovate, and adapt our business model,
operations, and customer experience to meet changing market conditions.
B. Profit-Generating Capability – The discipline to build a strong financial foundation through efficient
operations, strategic decision-making, and sustainable growth management.
C. Team-Building Capability – The capability to develop strong teams, foster collaboration, elevate leaders, and
create a workplace where every employee can maximize their potential.
D. Vision-Pursuing Capability – The drive to pursue excellence, uphold our values, and work toward a higher
organizational purpose that guides decision-making and long-term strategy.
These four pillars serve as the foundation for all management decisions and operational activities across the Company.
Summary
The Supervisor is responsible for executing and maintaining FOH & BOH operational standards set by the General
Manager, Senior Supervisor, and Executive Chef. This position is heavily focused on daily in-store operations—
ensuring Quality, Service, and Cleanliness (QSC) standards are consistently maintained. The Supervisor acts as the on-
site leader during assigned shifts, guiding FOH and BOH staff, enforcing QSC-driven standards, identifying issues, and
reporting results to Senior Supervisor and GM. This role supports multi-unit operations but is primarily assigned to a
specific store and is essential for maintaining the Company’s service culture, operational discipline, and QSC excellence.
Segregation of Functions
I. Daily Store Operations Management
1. Ensures all daily FOH/BOH operations meet standards determined by GM, Senior Supervisor, and Executive
Chef, with a strong focus on QSC.
2. Conducts pre-shift meetings to communicate priorities, service flow, QSC expectations, menu updates, and
operational goals.
3. Monitors service quality, hospitality performance, and overall guest experience, addressing any QSC gaps
immediately.
4. Oversees kitchen execution to ensure timing, portioning, plating, and food quality meet Company standards.
5. Enforces all sanitation, hygiene, and safety guidelines (NYC DOHMH / HACCP), ensuring cleanliness is
consistently upheld.
6. Ensures proper opening and closing procedures for FOH and BOH, including QSC-related checklists.
7. Handles guest concerns on-site and escalates important issues to Senior Supervisor or GM, especially those
impacting QSC.
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8. Maintains operational readiness and cleanliness of the dining room, kitchen line, beverage/condiment stations,
and storage areas.
II. FOH & BOH Staff Direction and Coaching
1. Provides direct leadership to FOH and BOH staff during service, ensuring all team members uphold QSC
expectations.
2. Trains staff on the Company’s Service Standard, recipe accuracy, cleanliness practices, and operational procedures
that reinforce QSC.
3. Ensures employees follow Company rules, workflows, and QSC-driven habits consistently.
4. Conducts FOH/BOH station checks to confirm readiness, cleanliness, and food/service quality.
5. Provides real-time coaching, correction, and positive reinforcement to elevate staff performance and QSC
execution.
6. Assists with onboarding, skill development, and performance feedback, emphasizing QSC skill-building and
consistency.
III. Compliance, Quality Assurance & Safety
1. Ensures full compliance with NYC DOHMH regulations (temperatures, storage, cleanliness), directly
supporting QSC standards.
2. Monitors allergen protocols, hygiene rules, food safety practices, and protective equipment usage.
3. Reports facility issues, equipment malfunctions, safety hazards, or QSC deficiencies immediately.
4. Ensures all DOHMH logs, line checks, QSC checklists, and sanitation procedures are properly completed.
5. Ensures labor practices follow Company policies and applicable laws while meeting QSC staffing expectations.
IV. Communication & Reporting
1. Communicates operational issues, performance concerns, and QSC-related incidents to Senior Supervisor and
GM.
2. Provides accurate shift reports including guest feedback, QSC observations, staff issues, and operational gaps.
3. Communicates menu changes, QSC standards, operational updates, and directives to staff clearly and
consistently.
4. Collaborates with the Executive Chef on BOH quality improvement, recipe adherence, and QSC alignment.
V. Operational Support & Improvement
1. Identifies opportunities to improve efficiency, teamwork, QSC performance, and guest satisfaction.
2. Collaborates with Senior Supervisor and GM on special projects, audits, QSC assessments, or store initiatives.
3. Supports rollout of new training, menu launches, service upgrades, and operational changes with a QSC focus.
4. Implements and enforces new procedures as directed by GM/Senior SV/EC, ensuring QSC expectations are
applied consistently.
Essential Job Requirements
I. Physical Requirements & Working Environment
1. Frequent standing, walking, directing staff, and moving between FOH/BOH areas.
2. Ability to lift up to 30 pounds.
3. Exposure to BOH heat/equipment and FOH noise during peak operations.
4. Requires long periods of multitasking under time pressure.
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II. Minimum Qualifications Needed
1. Strong communication and leadership skills.
2. Ability to interpret and execute operational standards, directives, and SOPs.
3. Understanding of FOH service workflows and BOH production flow.
4. Proficiency in Microsoft Excel and Word.
5. Knowledge of Japanese cuisine and the Company’s service philosophy preferred.
6. NYC Food Protection Certificate required
7. Strong interpersonal skills and professionalism.
8. Ability to coach and guide staff in a fast-paced environment.
III. Education / Experience
1. Bachelor’s degree preferred.
2. Minimum 2+ years FOH/BOH supervisory or shift leadership experience.
3. Experience in Japanese, Asian, or full-service restaurant operations strongly preferred.
Exempt
Full-time
Salary Range:97K
VISA: YES (Eビザ)
