Sushi Team Manager

Hana Group•New York, NY

10d•$55,000 - $65,000

About The Position

The Sushi Team Manager is a vital leadership role responsible for driving operational excellence across multiple locations while ensuring superior sushi preparation and customer engagement. Serving as both a field operations leader and on-site manager, this position supports Area Managers in developing high-performing teams, provides targeted support to stores requiring operational lift, and leads daily execution as the Store Team Leader in their assigned home location. Key responsibilities include overseeing kiosk operations, scheduling, product ordering, food safety compliance, and the training and development of Sushi Chefs. The role also champions customer engagement, builds strong client relationships, drives sales performance, and maintains a clean, safe, and organized work environment aligned with company standards. Key Competencies Strong people skills to engage customers and teams, expertise in sushi preparation and presentation, solid knowledge of ingredients and food safety, commitment to quality standards, and effective inventory and cost control to maximize profitability.

Requirements

3+ years in food service with sushi rolling experience; 1–2 years in leadership preferred.
Strong knife skills, including cutting large fish and preparing vegetables.
Proven ability to deliver store performance in CM%, waste control, merchandising, and customer service.
Strong communication, coaching, and organizational skills; fluent in English.
Valid food handler’s license with solid knowledge of food safety regulations.
Physical stamina to stand long periods and work in fast-paced environments.
Ability to stay composed under pressure and adapt quickly to new settings.
Willingness to travel for short-term assignments.
Commitment to company mission, values, and professional customer interactions

Responsibilities

Execute marketing strategies and operational improvements to maximize sales, including direct engagement with customers and clients.
Monitor and manage inventory, analyze profit and loss, and control food waste and costs to achieve kiosk and store goals.
Train and develop team members to meet company standards, ensuring strong onboarding and alignment with company culture and values.
Follow established guidelines for quality, portion size, presentation, and food safety.
Coach and evaluate team members to ensure compliance with company policies, while fostering skill development and performance growth.
Lead daily operations in the assigned home store, including production planning, merchandising, portioning, waste management, and food safety.
Model best-in-class execution of company standards, JLP, and customer service expectations to drive overall store performance.
Maintain a clean, organized, and safe work environment, conducting regular inspections to uphold corporate quality and food safety standards.
Implement strategies regionally to stabilize stores experiencing turnover or performance decline, support new openings, correct execution issues, and provide short-term operational coverage.
Partner with Area Managers to support multiple stores through training, audits, corrective action plans, and follow-up visits, serving as an operational extension of their leadership.
Provide insights on production accuracy, waste processes, merchandising, CM%, and labor discipline to strengthen Area Manager oversight and improve store performance.
Participate in structured leadership development programs, shadow Area Managers to gain experience in forecasting, scheduling, performance management, and business analysis, while demonstrating ownership and accountability aligned with company values.