• Midtown NY, New York
• Food
• 83K‐90K
• Full Time regular employee
•  40 hours per week; 9-hour daily shifts with a lunch break

Job Description

【Position】
 Restaurant General Manager
 
【Summary】
 General Managers have the responsibility to formulate shop management strategies based on business plan(s), propose revisions if the situation warrants it, and effectively leverage management resources (people, products, and funds). Ultimately it is the GM’s responsibility to meet management targets.

◆Sharing the formulated shop management strategies and supporting their implementation. GMs have a responsibility to share the shop management strategies and proposed revisions they’ve formulated with the restaurant management team, and then support their management team in coming up with and implementing specific tactics. GMs also must decide on the value of proposals from their team from a shop management strategy perspective, revise them if needed, and then direct/supervise their management team in effectively implementing them.

◆Shop management GMs must thoroughly grasp the operational status of their own restaurants from a shop management perspective and ensure that they are being managed according to the business plan (in terms of strategy progress management, confirming strategic achievements, etc.)

 ◆ Team operation and human resources GMs must ensure that there are always personnel with the required capabilities and skills in place, based on shop management strategy. GMs must also supervise and assist their management team with human resource development. Finally, GMs have the authority to make decisions on hiring/firing, promotions/demotions, wage increases/decreases, disciplinary action, and employment status changes for all positions at the restaurants they run based on Company guidelines. (Consultation with Area Manager/Directors needed)

【Essential Duties】

 ◆Formulating shop management strategies
・GMs formulate shop management strategies based on the business plan and see management targets through to completion. They also direct/supervise their restaurant management team in formulating specific tactics and tracking progress to ensure that restaurant operations are carried out smoothly and effectively.
・GMs revise shop management strategy according to business account status and run shops in line with income and expenditure considerations
 ・GMs share company decisions (e.g. changes in shop operation) with their restaurant management team and direct/supervise them to ensure that those decisions are implemented smoothly.

 ◆Brand management
GMs maintain and improve all aspects of restaurant operations to ensure that customers are always presented with the right corporate brand identity. This goes beyond simply providing services “by the book”. It also means innovating tirelessly so that restaurants can always provide the best service possible.

◆Sales promotion
GMs work from the perspective of shop management, utilizing systems and other resources to improve customer satisfaction and bring in more customers. They propose, adopt, and track the progress of projects or new approaches based on customer feedback or various data analysis results and serve as the director of outcome reports.

◆Internal cooperation
・GMs work together with advertising, labor, and other divisions to calculate the required assets, secure the necessary personnel, and so on for restaurant-related events both within and outside the company.

 ◆QSC control
GMs make sure that corporate shop operation standards (quality, service, and cleanliness) are clearly defined, strictly maintained, and implemented—formulating the guidelines needed to do so. They also regularly inspect their restaurants, share any areas needing improvement with the restaurant management team.

◆Formulating proper stock indicators GMs calculate the proper amount of stock to ensure that the right amount of ingredients/supplies are on hand for the given amount of sales and to improve cash flow and financing throughout the company based on various management indicators. They then present these figures to the restaurant management team.

 ◆Customer issues GMs are responsible for handling customer complaints and must work to resolve them in conjunction with representatives from the legal and labor departments depending on the situation and how serious it is.

◆Managing sales GMs work with management teams to formulate management indicators that will prevent discrepancies from occurring.

◆Organizational/career planning and managing talent ・GMs formulate an overall hiring plan for restaurant employees based on company business plans and policies, and come up with a human resource development policy. They then share these with the restaurant management team and assist in formulating and carrying out specific tactics.

 ◆Proposing, approving, and achieving numerical targets.
GMs get local directors to approve shop management strategies (annual sales, profit targets, budget proposals, etc.) based on the business plan and ensure that they are successfully achieved.

 ◆Numerical analysis
・PDCA analysis of B/S (balance sheet), P/L (profits & losses), and CS (customer service) for each shop GMs conduct financial analysis for each settlement period (daily, weekly, monthly, quarterly) to see whether shops are operating in line with the business plan. If deviations from the plan are found, the GM formulates revisions, shares them with the restaurant management team, and then assists in coming up with and implementing specific tactics.

◆Evaluations and disciplinary action/dismissal
GMs work with Directors and the HR department to make decisions on hiring/firing, promotions/demotions, wage increases/decreases, disciplinary action, and employment status changes for all positions at the restaurants they run. They carry out these actions in line with established standards.

 ◆ Safety Risk Safety management
GMs constantly ensure safety both inside and outside of restaurants. When necessary, they set up management frameworks to minimize risks, implementing precision risk management and loss control.
 ・Performs and completes personnel/payroll related administrative duties accurately and in accordance with company policies and procedures.
・Conducts recruiting, interviewing and hiring; Consults with HR manager to ensure the recruiting process complies with federal, state and local laws and regulations.
・Keeps (Asst.) Area Manager fully informed of all issues verbally or/and in writing to avoid further problems and takes prompt corrective action where necessary or suggests alternative courses of action
・Completes job responsibilities and performance objectives in timely and effective manners and in accordance with the company policies and procedures.
・Performs and conducts any other duties pertaining to restaurant operations when requested by (Asst.) Area Manager.

＜ Other Function＞

●Adheres to the company's security and safety standards and procedures in order to keep smooth business operations
● Keeps the facility clean and neatly maintained at all times
● Timely communications to management and appropriate parties and reports issues to the Company verbally or/and in writing in order to avoid further problems
● Maximize productivity and accomplishes tasks accurately and in a timely manner by utilizing the equipment provided by the Company
● Works as a team member by being flexible in work assignments, supporting/covering other staff members as per requests, take initiative to develop assigned work environment when appropriate
 ● Seeks constant improvement, more efficient and less costly ways and means in work processes
● Upholds work standards of conduct by demonstrating good judgments and acting in accordance with the Company policies, including but not limited to, dress codes, attendance and punctuality rules and customer relations

【Working Hours, Working style】
 Full-time (40 hours per week)
Store Business hour : 8am-2pm 

 Full-time (40 hours per week; 9-hour daily shifts with a lunch break).
Overtime is minimal, if any. Shifts are usually decided 1-2 weeks in advance.

【Working Location】
Midtown (Manhatan ) NY  

【Salary, Benefit】

The compensation package includes:

• $40 per hour (approximately $83,000 annually)
• A monthly attendance bonus of $300
• Reimbursement for transportation costs
• Biannual bonuses

【Holidays】
The schedule involves working 2 days a week, depending on the shift.

【Qualifications】

 EDUCATION
● High School Diploma or GED equivalent required, Associate’s degree and/or above preferred.
● NYC Food Protection Certification required Yearly NYC Sexual Harassment Prevention Training certification required - Online course training that is paid on the clock right after hiring and to be conducted again yearly.

 EXPERIENCE
● Experience and skills in all essential job duties/positions of restaurant staff.
● 1-2 years+ of experience in a management and/or leadership role, restaurant management experience preferred.

 TOOLS & EQUIPMENT
● Use of chopsticks when preparing food in the kitchen.
● Work around kitchen equipment including stoves, boilers, warmers, etc. and hot liquids.
● Operating Point-of-Sale/Kiosks systems including backends. Operate payment gateways to issue refunds.
● Operating commercial sinks/dishwashing equipment and detergents.
● Company provided e-mail account, cellphone, and computer for work-related purposes.
● Basic computer skills and knowledge of Google Docs/Sheets/Drive/Meet and Microsoft Office.
● Conduct preventive maintenance and basic equipment repairs. Creates and follows through on requests for essential equipment repairs.

 TRAVEL
● Temporary travel within New York State may be required to perform work related duties.

 PHYSICAL & ENVIRONMENTAL
● Able to lift and move materials and equipment weighing up to 40 pounds as needed
● Eyesight/Vision: Requires vision abilities such as close vision, color vision, peripheral vision, depth perception and the ability to adjust focus.
● Physical: Required to stand, walk, use hands and fingers and reach with hands and arms.
 

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