Assistant Manager Gyu Kaku Restaurant in Tustin CA

Gyukaku; Tustin (CA); On-site; USD 65,000 - 75,000; Full time

Benefits offered by this job

Health Insurance

Bonus based on performance

Free uniforms

Paid time off

Signing bonus

Employee discounts

Opportunity for advancement

Job summary

Gyu-Kaku Japanese BBQ in TUSTIN, CA is seeking a Restaurant Manager to lead a high-volume team in a guest‑focused environment. You will supervise FOH/BOH operations, train staff, and drive guest satisfaction while achieving budgeted goals.

The ideal candidate has 2+ years in progressive management, strong hospitality experience, and can work 50 hours a week including weekends and holidays. Knowledge of POS systems and cost controls is a plus.

Qualifications

• Minimum 2 years progressive management experience in a full-service, high-volume environment.
• Associate’s degree or equivalent; hospitality/restaurant mgmt preferred.
• Must be able to work 50 hours a week; weekends and holidays required.

Responsibilities

• Lead guest hospitality and excellence in execution.
• Coach hourly staff and resolve guest concerns.
• Maintain FOH/BOH coordination and pre-shift meetings.
• Provide training for new hires and assist during peak times.
• Maintain schedules, payroll, and cost controls.

Skills

Teamwork

Self-motivation

Leadership

Goal orientation

Flexibility

Detail-oriented

Customer service

Communication skills

Education

Associate’s degree or equivalent

BA/ BS in Hospitality/Restaurant Management preferred

Tools

MS Word

Excel

Outlook

Aloha POS

MenuLinks

Job description

Benefits:

• Health insurance
• Opportunity for advancement
• Bonus based on performance
• Free uniforms
• Paid time off
• Signing bonus
• Employee discounts

GYU-KAKU JAPANESE BBQ in TUSTIN, CA is hiring SALARY RESTAURANT MANAGER

Ideal candidate must be able to work in a team-oriented environment, be self-motivated, strong leadership, thrive on achievement of goals, flexible, detail oriented.

This position requires limited supervision from the GM.

Essential Functions & Duties

Guest Focus:

• Creates and maintains an environment of hospitality and excellence in execution.
• Proactively seeks out and resolves guest concerns or issues and use such opportunities as development/coaching tools for hourly staff.
• Researches and makes recommendations to GM on methods for improving guest relations.
• Mentors and coaches hourly staff to ensure their focus is on building authentic guest relationships.
• Enhance customer satisfaction.

Leadership:

• Provides proper & detailed training for all hourly personnel.
• Handle employee issues such as tardiness, cell phone, attitude, language, etc.
• Facilitate FOH and BOH issues
• Provide proper training for new hires.
• Assist staff when busy (expedite or run food, pour water, bus tables, seat customers, etc.)
• Manages the performance of all assigned hourly staff members and others in the absence of the GM.
• Inspires staff daily to help foster morale.
• Effectively communicates the company’s standards and expectations in daily pre-shift meetings.
• Establishes a solid working relationship with the Kitchen staff to ensure unity between the back and front of house teams.

Quality of Operations:

• Execute company policies and procedures.
• Organize and conduct pre-shift and departmental meetings daily.
• Maintain all reservation systems and book to accommodate business demands.
• Maintain schedules, payroll and other administrative support to maintain food and beverage cost controls and inventory.
• Follows company-established procedures for tracking and processing labor dollars.
• Utilizes and accurately maintains all company established forms, binders & checklists.

Repair and Maintenance:

• Communicates facility maintenance repairs to GM.
• Provides a safe working environment for team members by maintaining the facility and ensuring equipment is in proper working condition.

Financial Results:

• Builds sales to maximize bottom line results.
• Achieves budgeted goals utilizing the company’s best practices.
• Maintains inventory levels following company established guidelines for ordering and receiving.
• Codes and approves daily and weekly invoices accurately utilizing the chart of accounts.
• Deposits cash & credit cards on daily basis and per the company’s established procedures.
• Follows company established procedures for accepting and handling all non-cash payments (I.E. trade scrip, discount coupons, promotion & administrative expenses, etc.).
• Maintains accurate records.

Qualifications

• At least 2 years progressive management experience within a full service, high volume, and corporate environment preferred.
• Associate’s degree or equivalent. BA/ BS in Hospitality/Restaurant Management preferred.
• Must be able to work 50 hours a week
• Proficient in MS Word, Excel, and Outlook. Experience with Aloha POS and MenuLinks systems
• Must excel in customer service.
• Must be able to work in a high-volume, fast-paced setting, prioritizing work assignments and managing multiple projects at one time.
• Requires strong and professional verbal and written communication skills.
• Availability: Must be available weekends and holidays.

Physical Demands

Light work: Employee may be required to lift 20 pounds maximum with frequent lifting and/or carrying of objects weighing up to 10 pounds.

• Non-slip/non-skid shoes with closed toes
• Requires frequent bending and/or squatting and/or twisting

Benefits

• Generous bonus opportunity
• Compensation package based on experience
• Health Insurance
• Employee Discount
• Salary (per year): $70,304.16

For more information about us, please visit our website www.gyu-kaku.com.

ENRY JP CORP (DBA Gyu-Kaku Japanese BBQ) is an EQUAL OPPORTUNITY EMPLOYER.