Shop Manager

Pasona Inc.; Torrance (CA); On-site; USD 70,000 - 95,000; Full time

Job summary

Pasona Inc. is seeking a hands-on Restaurant / Shop Manager in Torrance, CA to lead daily operations for a Japanese casual dining concept.

You will oversee Front of House and Back of House, drive service excellence, manage food quality, inventory, and cost control, and coach the team to deliver a welcoming guest experience in a fast-paced setting. The ideal candidate brings 5+ years of restaurant management experience, strong leadership, and a track record of optimizing operations and guest

Qualifications

• 5+ years of restaurant management experience.
• Full-service restaurant management experience preferred.
• Experience in high-volume restaurants or established multi-unit restaurant groups preferred.
• Demonstrated ability to manage kitchen operations, service workflows, food costs, labor costs, and inventory.
• Strong leadership skills with experience training, developing, and retaining teams.

Responsibilities

• Lead daily FOH and BOH operations, ensuring smooth coordination between food preparation and guest service.
• Maintain consistent operating standards for quality, accuracy, speed, and efficiency.
• Take a hands-on approach to supporting the team during busy service periods.
• Implement company procedures and identify opportunities to improve operations.
• Oversee preparation, kitchen workflows, portion control, and food presentation.
• Maintain consistent product quality and efficient production processes.
• Enforce food safety, sanitation, and applicable health requirements.
• Monitor food costs, minimize waste, and maintain appropriate inventory levels.
• Lead service execution and set high standards for attentive, welcoming hospitality.
• Ensure orders are accurate and service is timely.
• Model exceptional customer care and coach team members on service standards.
• Address guest concerns promptly and professionally.
• Manage ordering, inventory tracking, receiving, and storage.
• Control food and labor costs in line with business targets.
• Coordinate with vendors and suppliers to maintain product quality and availability.
• Use sales forecasts and operational needs to guide purchasing and staffing decisions.
• Recruit, train, coach, and develop supervisors and team members.
• Manage staffing and schedules to support service needs and labor efficiency.
• Provide regular performance feedback and build a culture of accountability.
• Promote teamwork, employee development, and retention.
• Use POS systems, operational reports, and key performance indicators to guide decisions.
• Monitor sales, labor costs, food costs, and other operating metrics.
• Identify and implement improvements that strengthen efficiency, quality, and profitability.

Skills

Restaurant management

Leadership

Cost control

Inventory management

Staff development

Food quality

Guest service

Tools

POS systems

Reporting tools

Job description

Restaurant / Shop Manager

Japanese Casual Dining Concept

Location: Torrance / Hermosa Beach, CA

Employment Type: Full-Time

Number of Openings: 1

About the Opportunity

A Japanese food concept casual restaurant is seeking a hands‑on Restaurant / Shop Manager to lead daily operations and deliver outstanding food quality and hospitality.

This position oversees both Front of House (FOH) and Back of House (BOH) operations, with responsibility for team leadership, service execution, kitchen efficiency, inventory, and cost control. The ideal candidate enjoys working alongside the team and creating a welcoming guest experience in a fast‑paced environment.

Key Responsibilities

Restaurant Operations

• Lead daily FOH and BOH operations, ensuring smooth coordination between food preparation and guest service.
• Maintain consistent operating standards for quality, accuracy, speed, and efficiency.
• Take a hands‑on approach to supporting the team during busy service periods.
• Implement company procedures and identify opportunities to improve operations.

Kitchen Operations & Food Quality

• Oversee preparation, kitchen workflows, portion control, and food presentation.
• Maintain consistent product quality and efficient production processes.
• Enforce food safety, sanitation, and applicable health requirements.
• Monitor food costs, minimize waste, and maintain appropriate inventory levels.

Guest Service & Hospitality

• Lead service execution and set high standards for attentive, welcoming hospitality.
• Ensure orders are accurate and service is timely.
• Model exceptional customer care and coach team members on service standards.
• Address guest concerns promptly and professionally.

Inventory, Cost Control & Vendors

• Manage ordering, inventory tracking, receiving, and storage.
• Control food and labor costs in line with business targets.
• Coordinate with vendors and suppliers to maintain product quality and availability.
• Use sales forecasts and operational needs to guide purchasing and staffing decisions.

Team Leadership & Development

• Recruit, train, coach, and develop supervisors and team members.
• Manage staffing and schedules to support service needs and labor efficiency.
• Provide regular performance feedback and build a culture of accountability.
• Promote teamwork, employee development, and retention.

Business Performance

• Use POS systems, operational reports, and key performance indicators to guide decisions.
• Monitor sales, labor costs, food costs, and other operating metrics.
• Identify and implement improvements that strengthen efficiency, quality, and profitability.

Qualifications

• 5+ years of restaurant management experience, including responsibility for both FOH and BOH operations.
• Full-service restaurant management experience preferred.
• Experience in high-volume restaurants or established multi-unit restaurant groups strongly preferred.
• Demonstrated ability to manage kitchen operations, service workflows, food costs, labor costs, and inventory.
• Strong leadership skills with experience training, developing, and retaining teams.
• Familiarity with POS systems, reporting tools, and standardized operating procedures.
• Strong attention to food quality, cleanliness, consistency, and guest satisfaction.
• Ability to remain organized under pressure and lead effectively during peak service periods.
• A hands‑on leadership style and a commitment to thoughtful hospitality.