Restaurant Manager - OMAKAI sushi

OMAKAI; Miami (FL); On-site; USD 65,000 - 75,000; Full time

Benefits offered by this job

Health insurance

Paid time off

Paid training

Job summary

OMAKAI sushi in Coconut Grove, Miami, seeks a Manager to oversee operations, guest service, and staff development. You will coordinate planning, training, and leadership to achieve sales, quality, cleanliness, and guest satisfaction objectives.

The role requires restaurant management experience, sushi knowledge, and strong English communication in a fast-paced setting. Competitive benefits accompany a full-time schedule.

Qualifications

• Be 21 years of age.
• Must be able to read and write in English.
• Must be able to hear well amongst loud background noise.
• Be able to communicate and understand the predominant language(s) of the restaurant’s trading area.
• Know about service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions.
• Possess excellent basic math skills and can operate a cash register or POS system.
• Be able to work in a standing position for long periods (up to 10 hours).
• Be able to reach, bend, stoop, and frequently lift up to 30 pounds.
• Must have the stamina to work 40 hours per week.
• Ability to work in a fast-paced, high-stress environment, while still delivering on our promises to our guests, ensuring a team-focused environment.
• 2 years of restaurant management experience
• 2 years of sushi experience

Responsibilities

• Understand and apply all restaurant policies, procedures, standards, specifications, guidelines, and training programs.
• Ensure guests feel welcome with responsive, friendly service.
• Ensure food/products are prepared and served to recipe standards.
• Achieve sales, service, quality, cleanliness, and sanitation objectives through staff training.
• Control cash and receipts per company policies.
• Make employment/termination decisions per General Manager guidelines.
• Fill in to ensure guest service standards and efficient operations.
• Develop staff in managerial and professional areas.
• Prepare required paperwork: forms, reports, schedules.
• Ensure equipment is clean and maintained via maintenance programs.
• Ensure deliveries meet receiving policies.
• Schedule labor to match activity and control labor cost.
• Address policy violations with prompt action.
• Comply with health, safety, and labor regulations.
• Provide advice to General Manager.

Skills

English literacy

Staff management

Cash handling

Guest service

Job description

OMAKAI sushi - Coconut Grove
3304 Mary St
Miami, FL 33133, USA

Description

MANAGER

ROLE PURPOSE

Oversee and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation. Hospitality at the forefront of actions.

KEY RESPONSIBILITIES & ACCOUNTABILITIES

• Completely understand all policies, procedures, standards, specifications, guidelines, and training programs.
• Ensure that all guests feel welcome and are given responsive, friendly, and courteous service at all times.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
• Achieve company objectives in sales, service, quality, appearance of facility, sanitation& cleanliness through training of Team Members, and creating a positive, productive working environment.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Make employment and termination decisions consistent with General Manager guidelines for approval or review.
• Fill in where needed to ensure guest service standards and efficient operations.
• Continually strive to develop your staff in all areas of managerial and professional development.
• Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Ensure that all products are received in the correct unit count and condition and that deliveries are performed in accordance with the restaurant’s receiving policies and procedures.

MANAGER JOB DESCRIPTION

• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures.
• Fully understand and comply with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, Team Members, and guests.
• Provide advice and suggestions to General Manager as needed.

EXPECTATIONS OF THE POSITION

NON-NEGOTIABLE ITEMS

• Tardiness/no-show

MINIMUM QUALIFICATIONS

• Be 21 years of age.
• Must be able to read and write in English.
• Must be able to hear well amongst loud background noise.
• Be able to communicate and understand the predominant language(s) of the restaurant’s trading area.
• Know about service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions.
• Possess excellent basic math skills and can operate a cash register or POS system.
• Be able to work in a standing position for long periods (up to 10 hours).
• Be able to reach, bend, stoop, and frequently lift up to 30 pounds.
• Must have the stamina to work 40 hours per week.
• Ability to work in a fast-paced, high-stress environment, while still delivering on our promises to our guests, ensuring a team-focused environment.

PREFERRED QUALIFICATION REQUIREMENTS

• 2 years of restaurant management experience
• 2 years of sushi experience

KEY DECISIONS

Makes:

• Daily disciplinary action decisions excluding terminations

Influences:

• Employee-related decisions including hiring & termination, promotions & demotions
• Recruitment strategies
• Training & development, employee mapping, and growth charts
• Financial decisions up to $500

MEASURES OF SUCCESS

• Guest satisfaction scores meet/exceed company standards
• Food cost and waste
• Annual sales dollars achieved compared to budget
• Meeting or exceeding requirements for Food Safety Audit scores for the year
• Team member turnover meets company requirements
• Meeting Labor Budget

Job Type: Full-time

• Health insurance
• Paid time off
• Paid training
• 2 years

Shift:

• Day shift
• Evening shift
• Morning shift

Weekly day range:

• Weekend availability
• Day Shift (Required)
• Night Shift (Required)

Salary Range: $65,000 - $75,000 yearly

Qualifications

Experience

Preferred

How many years of restaurant management experience do you have?

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.