General Manager

Yoshinoya Companies•Riverside, CA

3d•Onsite

About The Position

The General Manager oversees the entire location, including crew members and junior management. This role involves daily participation in food preparation, cooking, plating, cashiering, and guest relations, while also supervising and directing staff. The General Manager ensures all food and beverages meet Yoshinoya's standards for preparation, presentation, and safe handling. They are responsible for training staff, monitoring activities, providing feedback, conducting performance reviews, and issuing disciplinary notices as needed. Additionally, this role manages inventory, orders food and supplies, handles crew scheduling, manages labor costs, enforces cash handling procedures, and ensures the restaurant is clean and all machinery is functioning properly. They are also responsible for placing work orders for repairs, ensuring a safe work environment through policy enforcement and safety meetings, and recruiting, interviewing, and training new crew members. Effective communication with crew members, the District Manager, and the corporate office is essential, as is attending required meetings and potentially traveling to the bank or other stores.

Requirements

Minimum 2 years restaurant experience, preferably in QSR or Fast Casual.
Current Serve Safe Certification.
Fluent in English (written and verbal).
Ability to read and interpret documents such as safety policies and operating/maintenance instructions.
Ability to prepare routine reports.
Ability to speak effectively to customers.
Ability to add, subtract, multiply, and divide in all units of measure using whole numbers, common fractions and decimals.
Ability to compute, ratio, and percent to draw and interpret graphs.
Ability to apply common sense understanding to carry out instructions provided in written, oral or diagram form.
Ability to follow company procedures.
Ability to interact with customers and coworkers.

Responsibilities

Participates daily in food preparation, cooking, plating, cashiering and guest relations while supervising and directing others.
Serves as back up to team members and covers breaks as needed.
Ensures that all food and beverages are made and presented according to Yoshinoya specifications, procedures, and safe handling requirements.
Effectively trains the staff, and monitors activities throughout the shift, providing consistent feedback, including recognition and positive reinforcement.
Conducts performance reviews with the District Manager.
Performance manage and Issues disciplinary notices to employees, as necessary.
Ensures all food and supplies are properly ordered, placing the store order and are quickly put away and rotated based upon FIFO (first in/first out) method.
Conducts weekly and monthly inventory.
Effectively handles crew schedules and manages labor costs based upon business need and crew availability.
Ensures all cash handling and procedures are consistently enforced.
Ensures the restaurant is clean and that all machinery is properly functioning.
Places work orders for service/repair of machinery.
Ensures a safe work environment by reviewing and enforcing safety policies and holding monthly safety meetings.
Recruits, interviews, and trains new crewmembers.
Communicates effectively with crewmembers, District Manager, and the corporate office.
Attends quarterly meetings at the corporate office.
Attends meetings with the District Manager.
Travels to the bank to obtain change for cashiers, as needed.
May travel to other stores.