Store Operations Manager

Susho; Versoix; On-site; CHF 120,000 - 180,000; Full time

Job summary

SUSHO is seeking an experienced hospitality operator to manage daily restaurant operations in Versoix, focused on delivering an exceptional guest experience on the floor alongside the team.

You will lead front of house, sushi counter and kitchen coordination, while building simple, scalable standards and training to maintain SUSHO quality across growth.

Qualifications

• Minimum 2–3 years of restaurant or hospitality management experience in a demanding environment.
• Excellent operational and floor-management skills.
• Excellent spoken French; strong written English desirable.
• Strong leadership and interpersonal skills.
• Structured mindset with ability to document procedures, standards and training materials.

Responsibilities

• Own day-to-day restaurant operation with focus on guest experience.
• Lead front of house, sushi counter and kitchen coordination.
• Coach and develop a small team with clear expectations around attitude and execution.
• Document procedures, standards and training materials; translate into SOPs and checklists.
• Continuously improve service flow, reservations and dining pacing.

Skills

Hospitality management

Floor management

Team leadership

Guest experience

Process improvement

French language

Job description

www.susho.ch

sushi + ramen bar

VERSOIX (GE)

HEAD OF RESTAURANT OPERATIONS

The Company

SUSHO is an independent Japanese restaurant based in Versoix, just outside Geneva.

Our cuisine starts from a strong respect forJapanese tradition, techniques and ingredients, to which we bring a distinctiveMediterranean touch— both through the products we select and the way we approach flavours and hospitality.

We work with exceptional products, from ikejime fish and Mediterranean Bluefin tuna to carefully selected local and international ingredients. Our food is prepared fresh and largely à la minute, with a strong focus on sushi alongside a concise selection of hot dishes.

SUSHO has built a loyal customer base and a strong reputation in the region and is today recognised by both theMichelin Guide and Gault&Millau.

We are now preparing for the next stage of the project, with the ambition to grow SUSHO throughnew restaurants across the Lake Geneva region.

This creates an important challenge: preserving the personality, quality and attention to detail that define SUSHO while making our operation increasingly consistent, efficient and replicable.

We are therefore looking for someone capable of helping us turn a very good restaurant into an exceptional operation — and helping us build the operational foundations for what comes next.

The Role

We are looking for an experienced hospitality professional to take responsibility for the day-to-day operation and guest experience at SUSHO.

This isnot an office-based management position.

The majority of your time will be spent on the floor, with the team and with our guests. You will be expected to understand what is happening in the restaurant in real time, anticipate problems, support service whenever required and ensure that every guest receives the experience we want SUSHO to deliver.

You will be the person ultimately responsible forhow the restaurant operates and how the guest experiences it, every day.

At the same time, an important part of your role will be to occasionally step outside the daily operation, analyse how we work and turn good practices into clear and repeatable systems.

You should be able to move naturally betweendoing the job, improving the job and teaching others how to do the job.

As SUSHO grows, this becomes particularly important. The objective is not to create bureaucracy, but to build simple standards, procedures and training tools that allow us to maintain the same level of quality and hospitality across a growing organisation.

Your Responsibilities

You will take ownership of the day-to-day operation of the restaurant, with particular responsibility for:

• Guest experience:being present on the floor, welcoming guests, reading the room, anticipating needs, resolving issues and ensuring consistently excellent hospitality.
• Service excellence:continuously improving the way guests experience SUSHO, from reservation and arrival to ordering, pacing, table management, payment and departure.
• Operational leadership:leading services from the front and ensuring smooth coordination between front of house, sushi counter and kitchen.
• Team leadership:coaching, motivating and developing a small team while creating clear expectations around attitude, hospitality, discipline and execution.
• Standards & procedures:identifying what works, formalising it and translating it into practical SOPs, checklists and operating standards.
• Training:building simple and effective training materials and ensuring that standards are understood, practised and maintained by the team.
• Continuous improvement:constantly identifying friction, inefficiencies and recurring problems and implementing practical solutions.
• Quality control:ensuring that every detail of the guest experience — food presentation, service, cleanliness, atmosphere and communication — consistently reflects SUSHO standards.
• Food safety:maintaining and continuously improving HACCP procedures and ensuring excellent food safety, hygiene and workplace safety standards.
• Performance:working closely with ownership to achieve revenue, labour-cost, purchasing, stock and profitability objectives without compromising the guest experience.
• Reservations and restaurant flow:optimising table allocation, service pacing, dine-in, takeaway and other sales channels while protecting the quality of the restaurant experience.
• Customer feedback:actively monitoring guest feedback and reviews, understanding recurring patterns and translating them into concrete improvements.
• Scalability:helping transform the best practices developed at SUSHO into operational standards that can eventually be transferred to future locations.

Ultimately, you will be responsible for making SUSHObetter every week than it was the week before.

What We Are Looking For

Above all, we are looking for astrong hospitality operator.

You are someone who notices when a guest has been waiting too long, when a table needs attention, when the restaurant does not look exactly right or when a process is unnecessarily complicated — and you act.

At the same time, you are capable of asking:why did this happen, how should we solve it permanently, and how do we make sure the whole team knows the new standard?

You should have:

• Minimum 2–3 years of restaurant or hospitality management experience in a demanding environment.
• Excellent operational and floor-management skills.
• A genuine passion for hospitality and customer experience.
• Excellent spoken French, with the ability to interact naturally and confidently with our predominantly French-speaking clientele and team. Strong written French is also highly desirable.
• Good working English. Additional languages are an advantage.
• Strong leadership and interpersonal skills.
• The ability to coach people and establish high standards without creating unnecessary complexity.
• A structured mindset and the ability to document procedures, standards and training materials clearly.
• Strong problem-solving skills and the ability to make good decisions quickly during service.
• Experience with stock management, labour management and restaurant KPIs.
• Excellent food-safety and workplace-safety awareness.
• The ability to prioritise and remain effective under pressure.
• Strong attention to detail.
• Comfort with technology and a willingness to use digital tools to simplify and improve restaurant operations.
• Flexibility regarding working hours, including evenings and weekends.
• The right to work in Switzerland.

First Aid certification is an advantage but can be provided if required.

The Person

This role will suit someone who does not want to manage a restaurant from behind a computer.

You enjoy being on the floor. You like guests. You notice details. You take ownership. When something goes wrong, you solve it rather than explaining why it happened.

But you also understand that a great restaurant cannot depend exclusively on talented individuals improvising every day.

You want to build an operation where excellence becomesa system rather than an accident.

Today, that means taking ownership of the operation and guest experience of our restaurant in Versoix.

Tomorrow, for the right person, it could mean playing an important role inbuilding and maintaining the operational standards of a growing SUSHO organisation.