Japanese Restaurant Manager

Fort Lee, NJ, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $75,000.00 - $80,000.00

Work Schedule

Flexible

Weekend Shifts

Benefits

Health Insurance

Paid Time Off

bonus

Professional development opportunities

Employee Discounts

Job Description

The hiring company is a distinguished Japanese restaurant located in New York, NY, known for its authentic cuisine and exceptional dining experience. As a reputable establishment in the city's vibrant culinary scene, this restaurant prides itself on delivering high-quality Japanese dishes prepared with fresh, carefully selected ingredients. With a commitment to excellence and cultural authenticity, the restaurant has positioned itself as a sought-after destination for patrons seeking an immersive dining journey. The team values tradition, dedication, and innovation, aiming to create memorable experiences through impeccable service and outstanding food quality.

We are currently looking to hire a highly skilled and experienced Restaurant Manager to lead and oversee all facets of our restaurant operations. The role encompasses managing both the kitchen and front-of-house areas, ensuring that operational workflows run smoothly and efficiently. This position requires a dynamic leader who can manage staff performance, uphold rigorous food safety and quality standards, and foster an engaging environment that promotes guest satisfaction. The Restaurant Manager will be instrumental in driving business growth, controlling costs, and implementing effective marketing and operational strategies tailored to the restaurant's unique cultural and culinary vision.

The position is full-time, exempt with a competitive salary range of $75,000 to $80,000 annually, complemented with bonus opportunities based on performance. This role demands a comprehensive understanding of raw fish and seafood preparation—a key component of Japanese cuisine—as well as the ability to manage an entire restaurant team effectively. Candidates will be expected to bring a blend of leadership skills, organizational acumen, and strong communication abilities to contribute to smooth daily operations and long-term success. The ideal candidate will also have a passion for Japanese and Asian food culture, enhancing the authenticity and spirit of the restaurant experience.

In summary, the Restaurant Manager position presents a fantastic career opportunity for an individual aiming to combine their hospitality management expertise with a love for Japanese cuisine and culture. The role promises a challenging yet rewarding environment that encourages growth, innovation, and excellence within one of New York City's finest Japanese dining establishments.

Job Requirements

Minimum 3 years of management experience in the restaurant or hospitality industry
experience managing both kitchen and front-of-house operations
customer service experience
experience handling raw fish and seafood preparation
ability to work in a fast-paced restaurant environment
flexible schedule including evenings, weekends, and holidays
excellent communication skills
strong leadership and organizational skills

Job Qualifications

Minimum 3 years of management experience in the restaurant or hospitality industry
experience managing both kitchen and front-of-house operations
customer service experience
experience handling raw fish and seafood preparation
Japanese language skills preferred
strong interest in Japanese and/or Asian food culture preferred
bachelor’s degree in hospitality management or an equivalent combination of education and experience preferred
ability to work in a fast-paced restaurant environment
familiarity with POS systems (Square preferred), computer systems, productivity software, and communication tools
strong leadership, organizational, and team management skills
excellent communication and problem-solving abilities
flexible schedule, including evenings, weekends, and holidays as needed

Job Duties

Oversee daily restaurant operations to ensure smooth and efficient service
supervise both front-of-house and kitchen operations
maintain high standards of food quality, presentation, cleanliness, and customer service
ensure compliance with health, safety, sanitation, and food handling regulations
manage inventory, supplies, and vendor relationships
monitor guest satisfaction and resolve customer concerns professionally
coordinate scheduling, labor management, and workflow efficiency