Restaurant Shift Manager — Ops & Team Training

Yoshinoya America, Inc.; Long Beach (CA); On-site; USD 42,000 - 64,000; Full time

Job summary

Yoshinoya America, Inc. in Long Beach, CA is seeking a capable restaurant supervisor to oversee daily kitchen and front-of-house operations.

You will guide staff, ensure product quality, handle cash procedures, and maintain a clean, safe dining environment while delivering guest satisfaction. The role includes supervising crew, coordinating with the GM in their absence, training staff, responding to guest concerns, and ensuring FIFO inventory controls, proper labeling, and compliant procedures

Qualifications

• High School graduate or equivalent required.
• Previous restaurant management or supervisory experience preferred.
• Fluent English with ability to read/write and interact with customers.

Responsibilities

• Participates daily in food preparation, cooking, plating, cashiering and guest relations while intermittently supervising and directing others.
• Serves as back up to crew members and covers breaks as needed.
• Ensures all food and beverages are made and presented according to Yoshinoya specifications, procedures, and safe handling requirements.
• Completes reports as directed by the General Manager.
• Responds to customer complaints per company policy, contacting management when refunds are necessary.
• Trains staff and monitors activities throughout the shift, providing feedback.
• Ensures orders are rotated based on FIFO and that cash handling procedures are followed.
• Maintains cleanliness and proper functioning of MACHINERY and equipment.

Skills

Fluent in English

Leadership

Customer service

Cash handling

Staff training

Education

High School diploma or equivalent

Job description

Yoshinoya America, Inc. in Long Beach, CA is seeking a capable restaurant supervisor to oversee daily kitchen and front-of-house operations.

You will guide staff, ensure product quality, handle cash procedures, and maintain a clean, safe dining environment while delivering guest satisfaction. The role includes supervising crew, coordinating with the GM in their absence, training staff, responding to guest concerns, and ensuring FIFO inventory controls, proper labeling, and compliant procedures