Restaurant Manager

Pasona N A, Inc.; San Francisco (CA); On-site; USD 69,000 - 98,000; Full time

Benefits offered by this job

Health insurance

Paid time off

Paid training

Employee discounts

Job summary

Pasona N A, Inc. in San Francisco is seeking a Restaurant Manager to lead front-of-house operations and oversee daily restaurant activities in a busy Japanese dining venue.

You will manage staffing, scheduling, recruitment, training, guest service, and uphold service standards while ensuring a welcoming environment for guests and staff. The role requires weekend availability and a hands-on leadership style; health benefits, paid time off, and training are provided.

Qualifications

• 2+ years of management experience in a full-service restaurant with dining and bar service.
• Demonstrated strong job performance and career progression.
• Strong leadership, communication, and interpersonal skills.
• Hands-on management style and willingness to work alongside staff.
• Dependable, motivated, and able to manage busy restaurant operations.
• Must be available Fridays, Saturdays, and Sundays, including peak shifts.
• Ability to stand, walk, sit, and squat for extended periods.

Responsibilities

• Create staff schedules and ensure shift coverage.
• Manage recruitment, including job postings, screening, interviews, onboarding, and training.
• Lead daily FOH operations and assign staff positions.
• Train employees on service standards, menu knowledge, POS systems, and procedures.
• Monitor staff performance and improve service quality and operational efficiency.
• Resolve guest concerns, complaints, refunds, and service issues professionally.
• Maintain cleanliness and organization of FOH areas, drink stations, and restrooms.
• Order operational supplies, tools, and materials.
• Coordinate with vendors and third-party delivery platforms, including menu updates.
• Troubleshoot operational and facility issues.
• Complete closing procedures and cash register reconciliation.
• Prepare daily reports on operations, staffing, guest feedback, and corrective actions.

Skills

Leadership

Communication

Interpersonal skills

Staff management

Operations oversight

Tools

POS systems

Cash reconciliation

Delivery platforms

Job description

Location

San Francisco, CA

Compensation

$33/hour + overtime; estimated annual compensation approximately $68,600-$98,200+ depending on hours worked

Hours

Approximately 40-52 hours/week, 5 days/week; weekend availability required

Employment Type

Full-time, Onsite

Company Overview

An established Japanese restaurant in San Francisco specializes in ramen and related menu offerings, including appetizers and alcoholic beverages. The restaurant is focused on providing high-quality hospitality and maintaining strong relationships with its local community.

Position Summary

The Restaurant Manager will lead front-of-house (FOH) operations and oversee day-to-day restaurant activities. This hands-on role is responsible for staff management, scheduling, recruitment, training, guest service, operational standards, and maintaining an efficient and welcoming restaurant environment.

Key Responsibilities

• Create staff schedules and ensure appropriate shift coverage.
• Manage recruitment, including job postings, screening, interviews, onboarding, and training.
• Lead daily FOH operations and assign staff positions.
• Train employees on service standards, menu knowledge, POS systems, and procedures.
• Monitor staff performance and improve service quality and operational efficiency.
• Resolve guest concerns, complaints, refunds, and service issues professionally.
• Maintain cleanliness and organization of FOH areas, drink stations, and restrooms.
• Order operational supplies, tools, and materials.
• Coordinate with vendors and third-party delivery platforms, including menu updates.
• Troubleshoot operational and facility issues.
• Complete closing procedures and cash register reconciliation.
• Prepare daily reports on operations, staffing, guest feedback, and corrective actions.

Qualifications

Required:

• 2+ years of management experience in a full-service restaurant with dining and bar service.
• Demonstrated strong job performance and career progression.
• Strong leadership, communication, and interpersonal skills.
• Hands-on management style and willingness to work alongside staff.
• Dependable, motivated, and able to manage busy restaurant operations.
• Must be available Fridays, Saturdays, and Sundays, including peak shifts.
• Ability to stand, walk, sit, and squat for extended periods.

Preferred

• Experience managing FOH staffing, hiring, training, and scheduling.
• Experience handling guest complaints and service recovery.
• Familiarity with POS systems, cash reconciliation, delivery platforms, and restaurant reporting.

Other Details

Benefits include health insurance, paid time off, paid training, and employee discounts. Overtime opportunities may result in annual earnings above the base hourly equivalent.

This role may include additional responsibilities as needed based on business needs.