Restaurant Operations Manager: Lead Service & Growth

Benihana - Cupertino; Cupertino (CA); On-site; USD 70,000 - 95,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

Short-term disability

Other voluntary insurances

401(k) plan

Dining discounts

Career development

Paid sick time

Paid time off

EAP (Employee Assistance Program)

Commuter benefits

Job summary

The ONE GROUP is seeking a Restaurant Manager to oversee daily operations and lead a high-energy team, ensuring exceptional guest experiences and financial performance. You will manage front- and back-of-house, uphold service standards, and drive team development in a dynamic dining environment.

Key responsibilities include staff scheduling, vendor relations, and maintaining compliance with sanitation and safety regulations, while delivering superior guest satisfaction and brand growth.

Qualifications

• Proven leadership experience as a Restaurant Manager, General Manager, or Hospitality Manager.
• Strong customer service background with a focus on guest experience and operational excellence.
• Extensive food and beverage knowledge, with the ability to educate staff on menus and ingredients.
• Familiarity with restaurant management software (OpenTable, Avero, POS systems, etc.)

Responsibilities

• Oversee daily restaurant operations, including front-of-house and back-of-house management.
• Maintain service excellence, ensuring all guests receive an elevated and seamless dining experience.
• Monitor product quality, vendor relationships, and compliance with sanitation and safety regulations.
• Organize and supervise staff shifts, ensuring optimal floor coverage.
• Implement and uphold company policies and hospitality standards.

Skills

Leadership

Customer service

FOOD & BEVERAGE

Restaurant software

Communication

Financial management

Tools

OpenTable

Avero

POS systems

Job description

The ONE GROUP is seeking a Restaurant Manager to oversee daily operations and lead a high-energy team, ensuring exceptional guest experiences and financial performance. You will manage front- and back-of-house, uphold service standards, and drive team development in a dynamic dining environment.

Key responsibilities include staff scheduling, vendor relations, and maintaining compliance with sanitation and safety regulations, while delivering superior guest satisfaction and brand growth.