Store Manager

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

Job summary

Triup, Inc. in Torrance, CA is seeking a Store Manager to oversee the day-to-day operations of one restaurant location. The role focuses on guest service, food quality, team leadership, inventory control, cost management, cleanliness, safety, and compliance.

We are looking for a hands-on leader with professional experience in a Japanese restaurant who can maintain high standards of service and operational efficiency while guiding a diverse team through peak periods and routine operations.

Qualifications

• Experience working in a Japanese restaurant is required.
• High school diploma or GED or equivalent.
• Strong leadership and problem-solving skills with practical decision-making.
• Ability to manage staff in a fast-paced environment.
• Food Handler Certificate required.
• Flexible schedule and English communication skills.

Responsibilities

• Oversee day-to-day restaurant operations.
• Ensure smooth opening and closing procedures.
• Monitor service speed, accuracy, food quality, and guest satisfaction.
• Maintain cleanliness, sanitation and food safety.
• Coach and manage restaurant staff and scheduling.
• Handle guest concerns and feedback.
• Manage store P&L, costs, inventory, and compliance.
• Prepare for health inspections and audits.

Skills

Japanese restaurant experience

Leadership

Team management

Problem solving

English communication

Food safety knowledge

Education

High school diploma or GED

Job description

A growing Japanese restaurant company is seeking a Store Manager to oversee the day-to-day operations of one of its restaurant locations.

The Store Manager is responsible for overall store performance, including guest service, food quality, team management, inventory, cost control, cleanliness, safety, and compliance.

We are seeking a hands-on leader with professional experience working in a Japanese restaurant environment who can effectively manage daily operations while maintaining high standards of service and operational efficiency.

Key Responsibilities

Restaurant Operations

• Oversee all day-to-day restaurant operations
• Ensure smooth opening and closing procedures
• Monitor speed of service, order accuracy, food quality, and guest satisfaction
• Maintain high standards of cleanliness, sanitation, and food safety
• Support restaurant operations directly during peak periods as needed
• Handle guest concerns and customer feedback

Team Management

• Interview, hire, train, coach, and manage restaurant staff
• Prepare employee schedules based on business and staffing needs
• Ensure appropriate staffing levels for each shift
• Develop and coach shift leaders and team members
• Monitor attendance, timekeeping, breaks, and employee performance
• Conduct employee meetings and provide ongoing feedback
• Handle corrective actions and other employee-related matters in accordance with company policies

Financial & Cost Management

• Manage store P&L and monitor overall financial performance
• Control food costs, labor costs, inventory, and operating expenses
• Monitor overtime and maintain labor costs within established targets
• Manage cash reconciliation and deposits
• Review invoices and complete required operational and payroll documentation
• Control portions and preparation quantities to minimize waste

Inventory & Food Quality

• Manage daily and weekly food and supply orders
• Monitor inventory levels, expiration dates, and product rotation
• Receive and verify deliveries
• Ensure proper FIFO inventory procedures
• Maintain recipe and food quality standards
• Complete regular inventory counts and identify shortages or discrepancies

Compliance & Safety

• Ensure compliance with company policies and applicable federal, state, and local regulations
• Maintain food safety and sanitation standards
• Ensure employees maintain required food handling certifications
• Prepare for health inspections, safety audits, and internal operational audits
• Maintain appropriate documentation related to incidents and operational issues

Qualifications

Required

• Professional experience working in a Japanese restaurant
• High school diploma or GED, or an equivalent combination of education and experience
• Strong leadership, problem-solving, and practical decision-making skills
• Ability to manage employees in a fast-pace restaurant environment
• Food Handler Certificate required
• Ability to work a flexible schedule based on business needs
• English communication skills sufficient to manage restaurant operations and employees

Preferred

• Restaurant management or supervisory experience
• Experience managing labor, inventory, food costs, and restaurant operations
• Experience hiring, training, coaching, and developing restaurant employees

Schedule

• Minimum 40 hours per week
• Flexible schedule based on operational and business needs
• Must be willing to adjust days off based on business needs
• Business travel may be required