Restaurant Manager

Pasona N A, Inc.; New York (NY); On-site; USD 75,000 - 80,000; Full time

Job summary

A Japanese restaurant in New York seeks a Restaurant Manager to oversee all aspects of daily operations, including front-of-house and kitchen. The role focuses on delivering exceptional guest experiences, ensuring operational efficiency, maintaining food quality and safety standards, and leading a high-performing team.

The ideal candidate has strong leadership, organizational and communication skills and can manage staff performance, scheduling, and overall business goals.

Qualifications

• Minimum 3 years of management experience in restaurant or hospitality.
• Experience managing both front-of-house and kitchen operations.
• Experience handling raw fish and seafood preparation.
• Bachelor’s degree in Hospitality Management or equivalent.

Responsibilities

• Oversee daily restaurant operations to ensure smooth and efficient service.
• Supervise both front-of-house and kitchen operations.
• Maintain high standards of food quality, presentation, cleanliness, and customer service.
• Ensure compliance with health, safety, sanitation, and food handling regulations.
• Manage inventory, supplies, and vendor relationships.
• Monitor guest satisfaction and resolve customer concerns professionally.
• Coordinate scheduling, labor management, and workflow efficiency.

Skills

Leadership

Operations management

Customer service

Team building

Food safety

Japanese language (preferred)

Education

Bachelor’s degree in Hospitality Management

Tools

Square POS

Job description

A Japanese restaurant is hiring a Restaurant Manager.

• Experience handling raw fish and seafood preparation required
• Experience managing both kitchen and front-of-house operations required

Location New York, NY

Salary 75-80K Exempt plus bonus

Job Overview

We are seeking an experienced and motivated Restaurant Manager to oversee all aspects of restaurant operations, including front-of-house and kitchen operations. This role is responsible for delivering exceptional guest experiences, ensuring operational efficiency, maintaining food quality and safety standards, and leading a high-performing team.

The ideal candidate is a strong leader with excellent organizational and communication skills who can effectively manage daily operations, staff performance, and overall business goals

Key Responsibilities

Restaurant Operations

• Oversee daily restaurant operations to ensure smooth and efficient service
• Supervise both front-of-house and kitchen operations
• Maintain high standards of food quality, presentation, cleanliness, and customer service
• Ensure compliance with health, safety, sanitation, and food handling regulations
• Manage inventory, supplies, and vendor relationships
• Monitor guest satisfaction and resolve customer concerns professionally
• Coordinate scheduling, labor management, and workflow efficiency

Team Leadership & Staff Management

• Recruit, hire, train, and supervise restaurant staff
• Foster a positive, collaborative, and professional work environment
• Conduct employee performance evaluations and provide coaching and feedback
• Ensure all team members follow company policies and safety standards
• Lead regular staff meetings and training sessions

Financial & Business Management

• Support revenue growth and cost control initiatives
• Analyze sales performance and customer feedback to improve operations
• Collaborate with leadership on marketing initiatives, promotions, and operational strategies
• Monitor labor and food costs to achieve budget goals

Safety & Compliance

• Maintain compliance with all Department of Health and workplace safety regulations
• Ensure proper sanitation, equipment maintenance, and emergency preparedness
• Oversee safe food storage, temperature control, and cleanliness standards

Qualifications & Conditions

• Minimum 3 years of management experience in the restaurant or hospitality industry
• Experience managing both kitchen and front-of-house operations required
• Customer service experience required
• Experience handling raw fish and seafood preparation required
• Japanese language skills preferred
• Strong interest in Japanese and/or Asian food culture preferred
• Bachelor’s degree in Hospitality Management or an equivalent combination of education and experience preferred
• Ability to work in a fast-paced restaurant environment
• Familiarity with POS systems (Square preferred), computer systems, productivity software, and communication tools
• Strong leadership, organizational, and team management skills
• Excellent communication and problem-solving abilities
• Flexible schedule, including evenings, weekends, and holidays as needed