General Manager (Sushi Yoshitake NYC)

Gracious Hospitality Management; New York (NY); On-site; USD 150,000 - 200,000; Full time

Benefits offered by this job

Comprehensive Medical, Dental and Vis­

Flexible Savings Account/HSAs/DCAs

Paid Sick and Vacation Days

Dining Discounts & More!

Job summary

The General Manager at Gracious Hospitality Management oversees Yoshitake’s operation in the Sony building, driving service quality, safety, and profitability. You will lead a diverse team, coordinate FOH and culinary operations, and ensure excellent guest experiences in a landmark Midtown setting.

Strong English and Japanese skills, hospitality leadership, and flexibility to work weekends/nights are essential as you shape daily operations and staff development.

Qualifications

• Must read, speak, understand and follow directions in English.
• Proficient in Japanese.
• Familiarity with sushi or Japanese fine dining operations preferred.
• Able to communicate by email and phone.
• Strong leadership and customer service skills.
• Flexible schedule including weekends, nights and holidays.

Responsibilities

• Promotes Yoshitake values, culture, service and hospitality.
• Leads service as a section manager; participates in all steps of service.
• Liaises between FOH and culinary teams during service.
• Develops customer relationships and addresses feedback.
• Manages payroll, scheduling, and back office duties.
• Oversees inventory, costs, and profitability targets.

Skills

English proficiency

Japanese proficiency

Leadership

Education

Degree in Hospitality or Culinary Management

Tools

Point of Sale

Reservations management

Inventory management

Microsoft Office

Google Workspace

Job description

Gracious Hospitality Management’s 550 Madison project is their most ambitious to date: a multi-level, 15,000-square-foot dining destination inside the iconic landmark Sony building. The project brings together three distinct concepts — the second New York location of the Michelin-starred COTE Korean Steakhouse, an all-day multi-bar and dining concept, Bar Chimera, and an intimate sushi restaurant led by Michelin-starred Chef Masahiro Yoshitake, Sushi Yoshitake. Designed by Rockwell Group, with Yoshio Itai collaborating on the sushi concept, 550 Madison is set to redefine immersive, transportive dining in Midtown Manhattan.

Job Summary:

The General Manager “GM” is responsible for leading all team members in running an efficient and profitable operation, managing day-to-day operations, maintaining high service quality standards and customer satisfaction levels, ensuring the highest standard of safety and sanitation, and fostering a positive work environment with high employee morale.

• Salary Range: $150,000.00 to $200,000.
• Comprehensive Medical, Dental and Vision Insurance
• Flexible Savings Account/Healthcare Savings Account/Dependent Care Savings Account
• Paid Sick and Vacation Days
• Dining Discounts & More!

Job duties and responsibilities include, but are not limited to the following:

Hospitality:

• Promotes the core values and culture of Yoshitake, including but not limited to excellence in food and beverage, service, and hospitality.
• Leads service as a section manager. Actively engages in all steps of service including initial greet, menu spiels, order taking, beverage service, food presentation, grilling, check handling, and fond farewells.
• Liaises between the FOH and culinary team during service.
• Develops positive customer relationships and addresses customer service needs.
• Responds efficiently and accurately to customer complaints and reviews.

Finance:

• Develops and executes sales and profit plans in line with budgetary goals.
• Ensures, and is accountable for, profitability of the store by growing sales and controlling cost of goods.
• Directs and oversees ordering and inventory management for all departments of the restaurant.
• Maintains and utilizes daily, weekly, quarterly and annual financial reporting tools as directed by the Director of Operations and Financial Controller.
• Ensures proper team member coverage per the needs of business while maintaining target labor costs.
• Oversees all cash management functions; Maintains proper loss prevention standards, including reviewing cash handling procedures, deposits and safe procedures.
• Review daily time punches for accuracy; address time clock abuse (clocking in early or late) via coaching and/or documentation.

Operations:

• Oversees daily restaurant administration including payroll, opening/closing administration, service floor plans, daily walkthroughs, etc.
• Manages hourly employees in their daily responsibilities at Yoshitake, providing clear, effective direction.
• Creates systems of accountability and provides consistent feedback, coaching, and disciplinary action as needed.
• Performs all back office POS functions including employee profile and menu creation.
• Plans, executes and communicates all promotions and company information effectively and efficiently.
• Conducts Department of Health (“DOH”) walk-throughs multiple times per day when on duty to ensure DOH compliance; Address all DOH violations immediately.
• Promotes and practices safe work habits, identifies and resolves potential safety hazards; Documents accidents, conducts initial investigation and determination of root cause of safety incidents in the interest of maintaining a safe work environment.
• Ensures that all team members are educated on our products and services. Oversees a regular schedule of service classes open to all employees.
• Ensures that all Yoshitake drink and food recipes and procedures are followed, maintaining the highest quality and consistent product standards.
• Approve any maintenance or repairs needed to keep the property in tip top condition within the budget.
• Participate in community events and helps to ensure corporate social responsibility goals of the company are met.
• Maintains knowledge by attending educational workshops, reviewing professional publications, establishing personal networks, benchmarking state-of-the-art practices, and participating in professional societies.

Staff Management:

• Hire, train, supervise, manage, coach, counsel, and evaluate all hourly and salaried Yoshitake employees.
• Acts as role model for outstanding service; continuously works to elevate service standards, and personally embodies hospitality in daily actions.
• Consistently monitors, coaches and encourages management team and hourly service employees to meet Company’s service standards.
• Resolves team member or customer conflicts consistent with Yoshitake’s complaint handling guidelines.
• Directs office administrator on postings for open positions and interviewing candidates.
• Identifies staffing, recruiting, interviewing, hiring, and training needs of qualified candidates; Facilitates on-going training and development of current staff; Coach and counsel team members for improved performance, documenting developmental plans as necessary. Deliver performance reviews to all Yoshitake’s employees.
• Builds morale and team spirit by fostering a work environment where team members’ input is encouraged.
• Responsible for training new employees as assigned.

Qualifications:

• Must have the ability to read, speak, understand, follow written directions, and verbal instructions in English.
• Must be proficient in Japanese.
• Familiarity with sushi or Japanese fine dining operations, including an understanding of traditional service cadence, strongly preferred.
• Must be reachable by email and able to communicate via phone as well.
• Communicates information effectively and efficiently.
• Excellent organizational skills and attention to detail.
• Possesses a positive, results-oriented, team-player mentality.
• Ability to perform job duties and responsibilities well and maintain professionalism and composure under pressure and in a high-paced and at times stressful environment.
• Ability to under pressure and maintain professionalism when working under stress.
• Knowledge of workplace safety procedures and local Department of Health standards.
• Food Handler’s Certification or the ability to obtain in accordance with federal, state, or local regulations and/or Company policy.
• Able to work a flexible schedule in order to accommodate business levels (weekend, nights, and holiday availability required). We will endeavor to provide reasonable accommodations for sincerely held religious beliefs.
• Familiarity with restaurant management software such as point of sales, reservations management, inventory management, Microsoft Office, and Google Workspace.
• Working understanding of human resource principles, practices, and procedures.
• Demonstrates positive leadership characteristics and supervisory skills, which inspire team members to meet and exceed standards.
• Ability to effectively train others.
• Excellent time management skills with a proven ability to meet deadlines.
• Excellent verbal and written communication skills.
• Excellent interpersonal and customer service skills.
• Strong analytical and problem-solving skills.
• Ability to apply principles of logical or scientific thinking to a wide range of intellectual and practical problems.
• Ability to exercise tact, courtesy, and ethics when dealing with vendors, co-workers, and customers.
• Ability to maintain a positive working relationship with all third-party vendors.
• Degree in Hospitality, Culinary Management, or similar subject preferred.
• Ability to execute steps of service in adherence with company policy.
• Must be of legal age to serve alcohol.
• Certification for responsible alcohol service or ability to obtain within 6 months.