General Manager, Live Sushi Bar

Omakase Restaurant Group•San Francisco, CA

7d•$90,000 - $100,000•Onsite

About The Position

The General Manager is responsible for all business activities at Live Sushi Bar, including restaurant operations, productivity, quality of goods, and high customer service standards. The role oversees daily restaurant operations and is responsible for hiring, training, and supervising front-of-house staff. The position primarily operates on the restaurant floor during business hours, with occasional travel for meetings, events, or other duties. Duties may change, and the description is not intended to be all-inclusive.

Requirements

At least 2 years of experience in fine dining service.
Strong working knowledge of sake, wine, and other beverages.
Ability to perform job functions with attention to detail, speed, and accuracy, and to prioritize, organize, and follow up.
Excellent written and verbal communication and interpersonal skills.
Technology proficiency with phones, computers, apps, software, and photocopiers.
Flexibility and ability to handle last-minute changes.
Strong understanding of food ingredients, cooking techniques, and flavor pairings.
Strong understanding of dining room dynamics.
Must be well-groomed at all times.

Responsibilities

Follow company standards and service levels to increase sales and minimize food, beverage, supply, utility, and labor costs.
Ensure financial, personnel, and payroll administrative duties are completed accurately, on time, and in accordance with company procedures.
Enforce sanitary food-handling practices, cleanliness, and maintenance of kitchen and dining areas, and ensure compliance with operational standards, company policies, and applicable laws and ordinances.
Ensure consistent, high-quality food preparation and service.
Estimate food and beverage costs; work with the Operations team on provisioning and purchasing; and supervise portion control and preparation to minimize waste.
Ensure positive guest service, respond to complaints, and take appropriate action to turn dissatisfied guests into returning guests.
Ensure appropriate security procedures protect employees, guests, and company assets.
Maintain a safe environment for employees and guests, reduce injury and accident risks, and promptly complete accident reports when a guest or employee is injured.
Manage shifts, including daily decision-making, scheduling, and planning, while upholding standards for product quality and cleanliness.
Direct employees on operational and procedural issues.
Supervise and develop employees and, when necessary, terminate employees; maintain an accurate, up-to-date restaurant staffing plan.
Develop employees through ongoing feedback, performance expectations, and performance reviews.
Maintain a strong presence with the local community and vendors and support restaurant and personnel involvement in the community.
Assist clients with menu selections and collaborate with the Chef on pricing, food presentation, and execution.