Restaurant GM（レストランジェネラルマネージャー）

Job Location: Waikiki, Hawaii Compensation: $75,000 - $90,000/year

Employment Type: Direct Hire - Full Time Exempt Work Schedule: Flex-Shift between 10am-10:30pm

General Duties:

Achieve restaurant targets in sales, profit, and QSC (Quality, Service, and Cleanliness).

Provide an exceptional guest experience that drives customer satisfaction and loyalty.

Lead the team from the frontlines to ensure smooth daily operations.

Build a diverse and collaborative team while encouraging continuous skill development.

Take initiative in identifying and solving problems to drive operational improvements and performance.

Maintain a safe, hygienic, and compliant environment that customers and staff can trust.

Adapt to organizational changes with flexibility, setting an example for the team.

Essential Duties:

Customer Service & Restaurant Experience

Deliver impressive experiences to every guest and encourage positive reviews and word of mouth.

Ensure customer service standards are thoroughly trained, practiced, and enforced among all staff.

Review customer feedback and comment cards, share insights with the team, and implement improvements.

Personally engage with guests during at least two shifts per week to hear feedback directly.

Handle complaints professionally and report preventive measures to HQ for future improvement.

Achieve targets in QSC (Quality, Service, Cleanliness) to maintain and elevate the restaurant’s brand value.

Team Management & Staff Development

Continuously train employees to enhance their skills and support long-term development.

Build a diverse and collaborative team, fostering a culture of growth and mutual support.

Manage staff assignments, shift schedules, and role allocations.

Conduct interviews and hire candidates in accordance with job criteria.

Perform performance reviews after 90 days and annually thereafter.

Handle disciplinary actions and terminations in coordination with HR.

Store Operations & Administration

Set and achieve store performance goals for sales, profitability, talent development, and QSC.

Oversee daily workstation assignments and confirm opening/closing duties are completed properly.

Ensure a safe, secure, and healthy environment for both guests and staff.

Enforce compliance with hygiene standards and all relevant legal regulations.

Manage costs for office supplies, utilities (water, gas, electricity), and uniforms.

Supervise workforce planning and operations for FOH (Front of House) and BOH (Back of House).

Set shift priorities with Lead and Shift Supervisors.

Lead by example in implementing procedural/documentation changes and encourage staff to adapt.

Reporting & Coordination

Report daily, monthly, and quarterly on operational issues and service concerns to the operations team.

Thoroughly understand and enforce company policies, including the employee handbook.

Consult HR when handling escalated employee issues, including final disciplinary actions.

Job Knowledge, Skills, and Ability:

Ability to read, write, and speak English (Japanese bilingual preferred).

Knowledge of state’s OSHA regulations and food sanitation/safety standards applicable in the state.

Skill in managing cost of goods and labor within budget goals.

Leadership by example with strong initiative.

Ability to develop and execute succession training plans.

Experience using POS systems and restaurant management software.

Ability to memorize and explain menu items clearly.

Maintain an organized, clean, and professional work environment.

Knowledge of and/or experience in ramen operations is a plus.

Working Hours/Conditions:

Primarily indoor work in a restaurant environment.

Occasional exposure to hot/cold environments for kitchen cleaning and sanitation.

Must be able to work flexible AM/PM shifts, including weekends and holidays.

Must be available to work a minimum of 45 hours per week.

Must be able to transfer to other store locations as required.