Assistant General Manager | High-End Japanese Restaurant

A high-end Japanese restaurant in West Hollywood, California, is seeking an Assistant General Manager.

<Job Overbiew>
The Assistant General Manager is the GM’s trusted second-in-command and a future GM candidate. You own
daily operations, team performance, guest experience, and financial monitoring across all Tenshou Collection
units — operating under the GM’s direction while exercising independent judgment on day-to-day decisions.
You lead through presence, precision, and an unwavering commitment to the standard.

<Job Description>
• Serve as the General Manager’s second-in-command and support daily restaurant operations
• Maintain operational continuity and uphold company standards in the GM’s absence
• Oversee daily floor operations, including service execution, opening/closing procedures, facility checks, and incident response
• Supervise unit-wide shared staff, including receptionists and janitorial team members
• Oversee reception operations, including reservation management and guest communication
• Monitor health and safety regulations, OSHA standards, sanitation procedures, and facility maintenance
• Manage monthly schedules and support seasonal menu updates
• Prepare, analyze, and present weekly reports on sales performance, reservation trends, and operational insights
• Collaborate with partner restaurants in Japan to support budgeting, performance management, and strategic planning
• Identify and lead process improvement initiatives across unit operations
• Monitor labor, food, and beverage costs and report variances with corrective action recommendations
• Use Microsoft Office to prepare reports, analyze operational data, and support planning
• Lead recruitment and candidate interviews in collaboration with the GM and HR
• Own onboarding and training for unit-level team members
• Support ongoing training initiatives for service standards, compliance, and leadership development
• Manage labor scheduling and submit schedules and labor data for GM review
• Lead performance evaluation processes and develop performance improvement plans
• Lead managers’ meetings and drive operational improvement initiatives
• Resolve floor-level guest escalations with professionalism and sound judgment
• Manage guest information accurately and support repeat business through attentive hospitality
• Perform other duties as assigned by management

<Knowledge and Skills>
• Restaurant operations management
• Fine dining or luxury hospitality management
• Guest service and guest recovery skills
• Team leadership, coaching, and staff development
• Labor, food, and beverage cost monitoring
• Budgeting, performance management, and operational reporting
• Scheduling, staffing, and labor management
• Process improvement and operational problem-solving
• POS systems and restaurant operations knowledge
• Microsoft Office proficiency
• Strong communication, leadership, and relationship-building skills
• Ability to manage multiple restaurant operations at the same time
• Strong organizational skills and ability to prioritize effectively
• Cultural sensitivity when working with international teams and guests
• Knowledge of Japanese cuisine and hospitality culture preferred

<Requirements>
• Minimum 3 years of management experience in fine dining, luxury hotel, or hospitality environment
• Experience supervising 10+ staff members preferred
• Minimum 5 years of total hospitality industry experience preferred
• Practical experience with POS systems and restaurant operations required
• Business-level English proficiency required
• Conversational Japanese ability preferred
• Bachelor’s degree in Hospitality, Business, or related field preferred
• Equivalent professional experience may be considered
• Strong leadership trajectory with aspiration to advance into a General Manager role
• Ability to operate with GM-level ownership within the boundaries of the Assistant General Manager role
• California Food Manager Certification, ServSafe, or equivalent required at hire
• Responsible Beverage Service Certification preferred
• Sommelier certification preferred
• Valid California Food Handler Card or equivalent manager certification required
• Must be authorized to work in the United States
• Ability to stand and walk for extended periods
• Ability to lift or carry items up to 50 lbs
• Ability to work evenings, weekends, and holidays as required

【Keywords】
①Staff Management
②Hospitality
③Fine Dining