General Manager (Sushi Yoshitake NYC)

Job Summary:

The General Manager “GM” is responsible for leading all team members in running an efficient and profitable operation, managing day-to-day operations, maintaining high service quality standards and customer satisfaction levels, ensuring the highest standard of safety and sanitation, and fostering a positive work environment with high employee morale.

Essential Job Duties & Responsibilities:

Job duties and responsibilities include, but are not limited to the following:

Hospitality:

• Promotes the core values and culture of Yoshitake, including but not limited to excellence in food and beverage, service, and hospitality.
• Leads service as a section manager. Actively engages in all steps of service including initial greet, menu spiels, order taking, beverage service, food presentation, grilling, check handling, and fond farewells.
• Liaises between the FOH and culinary team during service.
• Develops positive customer relationships and addresses customer service needs.
• Responds efficiently and accurately to customer complaints and reviews.

Finance:

• Develops and executes sales and profit plans in line with budgetary goals.
• Ensures, and is accountable for, profitability of the store by growing sales and controlling cost of goods.
• Directs and oversees ordering and inventory management for all departments of the restaurant.
• Maintains and utilizes daily, weekly, quarterly and annual financial reporting tools as directed by the Director of Operations and Financial Controller.
• Ensures proper team member coverage per the needs of business while maintaining target labor costs.
• Oversees all cash management functions; Maintains proper loss prevention standards, including reviewing cash handling procedures, deposits and safe procedures.
• Review daily time punches for accuracy; address time clock abuse (clocking in early or late) via coaching and/or documentation.

Operations:

• Oversees daily restaurant administration including payroll, opening/closing administration, service floor plans, daily walkthroughs, etc.
• Manages hourly employees in their daily responsibilities at Yoshitake, providing clear, effective direction.
• Creates systems of accountability and provides consistent feedback, coaching, and disciplinary action as needed.
• Performs all back office POS functions including employee profile and menu creation.
• Plans, executes and communicates all promotions and company information effectively and efficiently.
• Conducts Department of Health (“DOH”) walk-throughs multiple times per day when on duty to ensure DOH compliance; Address all DOH violations immediately.
• Promotes and practices safe work habits, identifies and resolves potential safety hazards; Documents accidents, conducts initial investigation and determination of root cause of safety incidents in the interest of maintaining a safe work environment.
• Ensures that all team members are educated on our products and services. Oversees a regular schedule of service classes open to all employees.
• Ensures that all Yoshitake drink and food recipes and procedures are followed, maintaining the highest quality and consistent product standards.
• Approve any maintenance or repairs needed to keep the property in tip top condition within the budget.
• Participate in community events and helps to ensure corporate social responsibility goals of the company are met.
• Maintains knowledge by attending educational workshops, reviewing professional publications, establishing personal networks, benchmarking state-of-the-art practices, and participating in professional societies.

Staff Management:

• Hire, train, supervise, manage, coach, counsel, and evaluate all hourly and salaried Yoshitake employees.
• Acts as role model for outstanding service; continuously works to elevate service standards, and personally embodies hospitality in daily actions.
• Consistently monitors, coaches and encourages management team and hourly service employees to meet Company’s service standards.
• Resolves team member or customer conflicts consistent with Yoshitake’s complaint handling guidelines.
• Directs office administrator on postings for open positions and interviewing candidates.
• Identifies staffing, recruiting, interviewing, hiring, and training needs of qualified candidates; Facilitates on-going training and development of current staff; Coach and counsel team members for improved performance, documenting developmental plans as necessary. Deliver performance reviews to all Yoshitake’s employees.
• Builds morale and team spirit by fostering a work environment where team members’ input is encouraged.
• Responsible for training new employees as assigned.

Qualifications:

• Must have the ability to read, speak, understand, follow written directions, and verbal instructions in English.
• Must have Japanese language proficiency.
• Familiarity with sushi or Japanese fine dining operations, including an understanding of traditional service cadence, strongly preferred.
• Must be reachable by email and able to communicate via phone as well.
• Communicates information effectively and efficiently.
• Excellent organizational skills and attention to detail.
• Possesses a positive, results-oriented, team-player mentality.
• Ability to perform job duties and responsibilities well and maintain professionalism and composure under pressure and in a high-paced and at times stressful environment.
• Ability to under pressure and maintain professionalism when working under stress.
• Knowledge of workplace safety procedures and local Department of Health standards.
• Food Handler’s Certification or the ability to obtain in accordance with federal, state, or local regulations and/or Company policy.
• Able to work a flexible schedule in order to accommodate business levels (weekend, nights, and holiday availability required). We will endeavor to provide reasonable accommodations for sincerely held religious beliefs.
• Familiarity with restaurant management software such as point of sales, reservations management, inventory management, Microsoft Office, and Google Workspace.
• Working understanding of human resource principles, practices, and procedures.
• Demonstrates positive leadership characteristics and supervisory skills, which inspire team members to meet and exceed standards.
• Ability to effectively train others.
• Excellent time management skills with a proven ability to meet deadlines.
• Excellent verbal and written communication skills.
• Excellent interpersonal and customer service skills.
• Strong analytical and problem-solving skills.
• Ability to apply principles of logical or scientific thinking to a wide range of intellectual and practical problems.
• Ability to exercise tact, courtesy, and ethics when dealing with vendors, co-workers, and customers.
• Ability to maintain a positive working relationship with all third-party vendors.
• Degree in Hospitality, Culinary Management, or similar subject preferred.
• Ability to execute steps of service in adherence with company policy.
• Must be of legal age to serve alcohol.
• Certification for responsible alcohol service or ability to obtain within 6 months.