General Manager, Live Sushi Bar

Automatic Data Processing, Inc.; San Francisco (CA); On-site; USD 90,000 - 100,000; Full time

Job summary

Omakase Restaurant Group is seeking a General Manager for Live Sushi Bar in San Francisco. The role oversees restaurant operations, staff supervision, and guest satisfaction to drive sales and quality. You will align with the Operations Manager on budgeting, staffing, and service standards.

Responsibilities include training front-of-house staff, monitoring costs, maintaining safety and cleanliness, and working with the chef on menu presentation and pricing while building community relations.

Qualifications

• Experience in fine dining service (minimum 2 years).
• Strong knowledge of sake, wine and beverages.
• Attention to detail, speed and accuracy; ability to prioritize and organize.
• Professional grooming and appearance.
• Excellent interpersonal and written/verbal communication skills.
• Proficiency with phones, computers, apps and general office equipment.
• Flexibility to handle last-minute changes.
• Understanding of dining room dynamics and service flow.
• Understanding of ingredients, cooking techniques and flavor pairings.

Responsibilities

• Adhere to company standards and service levels to increase sales and minimize costs.
• Oversee financials and payroll-related administrative duties.
• Enforce sanitary practices and maintain kitchen and dining areas; ensure compliance with laws and policies.
• Ensure consistent high quality of food preparation and service.
• Estimate food and beverage costs and supervise provisioning and portion control to minimize waste.
• Manage shifts, scheduling and staffing while upholding standards.
• Develop employees through ongoing feedback and performance reviews.
• Provide strong presence in the local community and with vendors.
• Collaborate with Chef on menu pricing, presentation and execution.
• Respond to guest concerns to turn dissatisfied guests into return guests.
• Ensure a safe working and guest environment; protect employees and assets.

Skills

Interpersonal skills

Communication (written and verbal)

Attention to detail

Grooming

Technology proficiency

Flexibility

Fine dining experience

Food and beverage knowledge

Dining room dynamics

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Management San Francisco, CA, US

Salary Range: $90,000.00 To $100,000.00 Annually

Reports to : Operations Manager

FSLA : Exempt

Employment Type:

Full-time; Exempt

Schedule (Work Hours)

Minimum of 50 hours expected to work per week. May be required to work after business hours, weekends, and holidays as needed.

Company Overview

The Omakase Restaurant Group is the brainchild of co-founder and CEO Kash Feng, a Xi’an born entrepreneur with an inclination for hospitality. Multi-concept in nature, the Omakase Restaurant Group serves the Bay Area and prides itself on offering the highest caliber Asian and American cuisine that remains quintessentially Californian.

Summary (description)

The General Manager is responsible for all business activities at Live Sushi Bar including restaurant operations, productivity, quality of goods and high customer service standards. This position oversees the daily operations of the restaurant and will be responsible for the hiring, training, and supervision of front of the house staff.

Essential Functions include but may not be limited to:

Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.

Responsible for ensuring all financials and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company procedures.

Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas; compliance with operational standards, company policies, federal/state/local laws, and ordinances.

Responsible for ensuring consistent high quality of food preparation and service.

Estimate food and beverage costs; work with Operations team for efficient provisioning and purchasing of supplies; supervise portion control and preparation to minimize waste.

Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.

Ensure proper security procedures are in place to protect employees, guests and company assets.

Ensure a safe working and guest environment to reduce the risk of injury and accidents; complete accident reports promptly in the event that a guest or employee is injured.

Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.

Provide direction to employees regarding operational and procedural issues.

Supervision, development and, when necessary, termination of employees; maintain an accurate and up-to-date plan of restaurant staffing needs.

Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews.

Provide strong presence in the local community and vendors; maintain a high level of community involvement by restaurant and personnel.

Assist clients with menu selections, and collaborate with Chef on pricing, food presentation and execution.

The duties of this position may change from time to time. ORG reserves the right to add or delete duties and responsibilities at the discretion of ORG or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive.

Qualifications

Strong working knowledge of sake, wine, and beverages.

Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up.

Be well-groomed at all times.

Excellent interpersonal skills, and communication proficiency, both written and verbal.

Displays technology capacity (phones, computers, apps, software, photocopiers, etc).

Must be flexible and able to handle last minute changes.

Minimum 2 years’ experience in fine dining service.

Strong understanding of food ingredients, cooking techniques, and flavor pairings.

Strong working knowledge of sake, wine, and beverages.

Strong understanding of dining room dynamics

This job mainly operates on the floor during restaurant hours, with occasional travel required to attend meetings and events, or to fulfill other duties as needed.

Physical Demands

The physical demands described here are representative of those that must be met by the General Manager to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the General Manager is regularly required to stand, walk, sit, talk or hear. Frequently it is required to use hands and arms to reach, handle, or feel objects, tools, or controls. The Accounting Manager is occasionally required to stoop, kneel, crouch, or crawl.

The General Manager must be able to lift and/or move up to 25 pounds, be able to work in a sitting position for long periods of time.

Omakase Restaurant Group provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, gender, gender identity or expression, genetics, or any other federal/state protected category. Omakase Restaurant Group will consider qualified applicants with criminal histories in a manner consistent with local Fair Chance Hiring Ordinances.