Genki Diner - General Manager

CL ad8ca575 49b1 48e9 b5b5 3b3a9c91db30; Honolulu (HI); On-site; USD 60,000 - 80,000; Full time

Job summary

CL ad8ca575 49b1 48e9 b5b5 3b3a9c91db30 in Honolulu is seeking a General Manager to ensure smooth restaurant operations and deliver exceptional customer experiences. This management role requires strong problem-solving skills and a hands-on approach.

The successful candidate will lead a diverse team, achieve sales targets, and focus on training while maintaining compliance with health and safety regulations. A minimum of 45 hours per week is required, with flexible AM/PM shifts.

Qualifications

• Strong problem-solving abilities with excellent attention to detail.
• Ability to read, write, and speak English; Japanese bilingual is a plus.
• Knowledge of food sanitation and safety standards.

Responsibilities

• Manage daily restaurant operations and ensure smooth functioning.
• Provide exceptional guest experiences and drive customer satisfaction.
• Train and develop staff while enforcing compliance with company policies.

Skills

Problem-solving

Customer service

Leadership

Staff training

Knowledge of OSHA regulations

Bilingual (Japanese preferred)

Tools

POS systems

Restaurant management software

Job description

Under the direction of the New Business Division Director or Sr. Manager, the General Manager is responsible for ensuring the smooth daily operation of the restaurant and delivering an exceptional customer experience. This position requires a business‑minded individual with excellent problem‑solving skills and strong attention to detail. It is a hands‑on management role with opportunities for future career growth.

General Duties

• Achieve restaurant targets in sales, profit, and QSC (Quality, Service, and Cleanliness).
• Provide an exceptional guest experience that drives customer satisfaction and loyalty.
• Lead the team from the frontlines to ensure smooth daily operations.
• Build a diverse and collaborative team while encouraging continuous skill development.
• Take initiative in identifying and solving problems to drive operational improvements and performance.
• Maintain a safe, hygienic, and compliant environment that customers and staff can trust.
• Adapt to organizational changes with flexibility, setting an example for the team.

Essential Duties

1. Customer Service & Restaurant Experience
   • Deliver impressive experiences to every guest and encourage positive reviews and word of mouth.
   • Ensure customer service standards are thoroughly trained, practiced, and enforced among all staff.
   • Review customer feedback and comment cards, share insights with the team, and implement improvements.
   • Personally engage with guests during at least two shifts per week to hear feedback directly.
   • Handle complaints professionally and report preventive measures to HQ for future improvement.
   • Achieve targets in QSC (Quality, Service, Cleanliness) to maintain and elevate the restaurant’s brand value.
2. Team Management & Staff Development
   • Continuously train employees to enhance their skills and support long‑term development.
   • Build a diverse and collaborative team, fostering a culture of growth and mutual support.
   • Manage staff assignments, shift schedules, and role allocations.
   • Conduct interviews and hire candidates in accordance with job criteria.
   • Perform performance reviews after 90 days and annually thereafter.
   • Handle disciplinary actions and terminations in coordination with HR.
3. Store Operations & Administration
   • Set and achieve store performance goals for sales, profitability, talent development, and QSC.
   • Oversee daily workstation assignments and confirm opening/closing duties are completed properly.
   • Ensure a safe, secure, and healthy environment for both guests and staff.
   • Enforce compliance with hygiene standards and all relevant legal regulations.
   • Manage costs for office supplies, utilities (water, gas, electricity), and uniforms.
   • Supervise workforce planning and operations for FOH and BOH.
   • Set shift priorities with Lead and Shift Supervisors.
   • Lead by example in implementing procedural/documentation changes and encourage staff to adapt.

1. Reporting & Coordination
   • Report daily, monthly, and quarterly on operational issues and service concerns to the operations team.
   • Thoroughly understand and enforce company policies, including the employee handbook.
   • Consult HR when handling escalated employee issues, including final disciplinary actions.

Job Knowledge, Skills, and Ability

• Ability to read, write, and speak English (Japanese bilingual preferred).
• Knowledge of state’s OSHA regulations and food sanitation/safety standards applicable in the state.
• Skill in managing cost of goods and labor within budget goals.
• Leadership by example with strong initiative.
• Ability to develop and execute succession training plans.
• Experience using POS systems and restaurant management software.
• Ability to memorize and explain menu items clearly.
• Maintain an organized, clean, and professional work environment.
• Knowledge of and/or experience in ramen operations is a plus.

Working Hours/Conditions

• Primarily indoor work in a restaurant environment.
• Occasional exposure to hot/cold environments for kitchen cleaning and sanitation.
• Must be able to work flexible AM/PM shifts, including weekends and holidays.
• Must be available to work a minimum of 45 hours per week.
• Must be able to transfer to other store locations as required.