Assistant Restaurant Manager - Gyu-Kaku Japanese BBQ

Gyukaku • Tustin, CA

6d • Onsite

About The Position

Gyu-Kaku Japanese BBQ in Tustin, California, is seeking an experienced Assistant Restaurant Manager to join our management team. The ideal candidate is team-oriented, self-motivated, detail-oriented, and committed to operational excellence. The successful candidate will demonstrate strong leadership, sound judgment, effective communication skills, and the ability to achieve operational and financial goals in a fast-paced restaurant environment. This position exercises independent judgment and discretion in day-to-day restaurant operations under the general direction of the General Manager.

Requirements

• At least two years of progressive restaurant management experience in a full-service, high-volume restaurant environment preferred.
• Strong leadership, coaching, organizational, and problem-solving skills.
• Strong professional verbal and written communication skills.
• Excellent guest-service skills.
• Ability to exercise independent judgment and manage multiple priorities in a high-volume, fast-paced environment.
• Candidates must have scheduling flexibility and be available to work evenings, weekends, and holidays based on business needs.
• Must be able to perform the essential functions of the position, with or without reasonable accommodation.
• Prolonged standing and walking.
• Frequent bending, reaching, squatting, and twisting.
• Lifting and/or carrying items weighing up to 50 pounds.
• Wearing closed-toe, non-slip/non-skid footwear while working in restaurant operational areas.

Nice To Haves

• Associate degree or equivalent experience preferred.
• Bachelor's degree in Hospitality, Restaurant Management, Business, or a related field is a plus.
• Proficiency with Microsoft Word, Excel, Outlook, Google Docs, Google Sheets, and Google Drive preferred.
• Experience with Toast POS or a comparable restaurant POS system preferred.

Responsibilities

• Create and maintain an environment of hospitality and operational excellence.
• Proactively identify and resolve guest concerns and use appropriate situations as coaching and development opportunities for team members.
• Make recommendations to the General Manager regarding opportunities to improve guest satisfaction and restaurant operations.
• Coach and mentor team members to deliver consistent, high-quality guest experiences.
• Monitor service standards and take appropriate action to enhance guest satisfaction.
• Direct and supervise hourly team members during assigned shifts.
• Train, coach, and develop FOH and BOH team members in accordance with company standards.
• Provide effective onboarding and training for new hires.
• Address attendance, performance, conduct, and policy-compliance issues appropriately and consistently.
• Provide input and recommendations regarding hiring, employee performance, disciplinary action, advancement, and other employment decisions.
• Manage the performance of assigned team members and assume restaurant leadership responsibilities in the absence of the General Manager.
• Communicate company standards, operational priorities, and expectations during pre-shift meetings.
• Foster positive employee morale, teamwork, accountability, and professional communication.
• Maintain an effective working relationship between FOH and BOH teams.
• Work collaboratively with the General Manager and other members of the management team.
• Provide operational support during peak periods as necessary while maintaining overall management and supervisory responsibilities.
• Execute and enforce company policies, procedures, and operational standards.
• Organize and conduct daily pre-shift and departmental meetings.
• Manage reservations and seating strategies based on business demands.
• Assist with employee scheduling, payroll review, inventory management, and other administrative responsibilities.
• Monitor labor utilization and assist in controlling food, beverage, and labor costs.
• Accurately maintain company-required forms, records, checklists, and operational documentation.
• Monitor restaurant operations and make appropriate day-to-day operational decisions within assigned authority.
• Identify and promptly communicate facility and equipment maintenance needs to the General Manager.
• Promote and maintain a safe working environment for employees and guests.
• Ensure equipment and restaurant facilities are maintained in proper working condition.
• Support compliance with applicable health, safety, sanitation, and company requirements.
• Support sales-building initiatives and restaurant profitability.
• Work toward established budget and performance goals using company best practices.
• Maintain appropriate inventory levels and follow company procedures for ordering and receiving.
• Review and process invoices accurately in accordance with company procedures.
• Handle deposits, cash, credit card transactions, discounts, promotions, and other payment methods in accordance with established procedures.
• Maintain complete and accurate operational and financial records.

Benefits

• Opportunity for advancement
• Paid time off
• Bonus based on performance
• Employee discounts
• Quarterly bonus opportunity
• Health insurance
• Other benefits in accordance with applicable company plans and eligibility requirements

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: Associate degree