Assistant General Manager — Lead Service Excellence

SuViche Hospitality Group; Chicago (IL); On-site; USD 72,000 - 76,000; Full time

Benefits offered by this job

Quarterly bonuses

Paid time off

Sick days

Medical reimbursements

Daily meals

Monthly credits

Training program

Free parking

Job summary

OMAKAI is seeking an Assistant General Manager in Chicago, IL (Fulton Market) to join our traditional sushi concept known for warm service and high-quality dining. This full-time role requires at least three years in restaurant leadership, including front-of-house supervision, and certifications in manager duties, alcohol service, and harassment prevention.

You will lead a high-performing team on the floor, oversee guest experiences, training, scheduling, inventory, and vendor relations, and

Qualifications

• Three years of restaurant experience required, including at least one year in a front-of-house management or shift lead role.
• Experience leading, coaching, and holding a service team accountable during peak volume.
• Manager, alcohol serving, and sexual harassment prevention certifications required; cost covered after 90-day probation.
• Scheduling, labor and inventory tracking, and cash handling experience.
• Able to learn and memorize the entire menu and pairings.

Responsibilities

• Lead, manage, and hold the entire team accountable across shifts.
• Monitor front-of-house operations in real time and resolve guest issues.
• Own a defined set of Areas of Responsibility (AORs) and support inventory and training.
• Enforce standards and policies; manage scheduling and inventory tasks.
• Staff development and onboarding of new hires.

Skills

Leadership

Team management

Communication

Customer service

Education

High school diploma or equivalent

Tools

POS system

Inventory management

Job description

OMAKAI is seeking an Assistant General Manager in Chicago, IL (Fulton Market) to join our traditional sushi concept known for warm service and high-quality dining. This full-time role requires at least three years in restaurant leadership, including front-of-house supervision, and certifications in manager duties, alcohol service, and harassment prevention.

You will lead a high-performing team on the floor, oversee guest experiences, training, scheduling, inventory, and vendor relations, and