A Japanese restaurant in New York, New York is looking for an Assistant Manager to join the team.
<Job Overview>
The Restaurant Assistant Manager acts as the right hand to the Restaurant Manager, sharing the responsibility of overseeing
all aspects of restaurant operations, including both front-of-house and kitchen operations, to ensure exceptional guest
experiences, operational efficiency, and strict adherence to high standards of quality, hygiene, and safety. The Restaurant
Assistant Manager provides leadership across the entire restaurant, ensuring effective coordination between service and
kitchen teams, maintaining food quality and consistency, and supporting safe and efficient kitchen operations. This role
leads and motivates a diverse team, fosters a collaborative and high-performing workplace, and drives strategic initiatives
to achieve business and financial goals.
<Responsibilities>
【Restaurant Operations】
• Assist in oversee daily operations, ensuring efficiency and smooth workflow across all departments, including front- of-house and back of the house.
• Build strong relationships with guests through personalized interactions, managing VIP services, and monitoring online reviews.
• Partner with the Restaurant Manager to ensure compliance with health and safety regulations, maintaining an A grade from the Department of Health.
• Manage rosters, coordinate fair tip distribution, and oversee weekly inventory audits.
• Train team members on product knowledge, service excellence, and hygiene protocols.
• Foster a positive workplace culture aligned with the restaurant’s core values.
• Gain comprehensive knowledge of kitchen operations to facilitate seamless restaurant management.
• Co-direct kitchen operations, including food preparation processes, workflow efficiency, quality control, and
adherence to recipes and presentation standards.
• Ensure effective coordination between front-of-house and kitchen teams to deliver timely and consistent service.
【Team member Management】
• Collaborate with Restaurant Manager for the recruitment, hiring, and training of both front-of-house team members and kitchen team member.
• Supervise employees, ensuring they have the appropriate credentials and training, including Food Protection Certificate to handle food safely and meet quality standards.
• Organize team member schedules, including approving employee leave and planning shifts to cover absences.
• Evaluate team member performance regularly and provide constructive feedback to enhance productivity and maintain a high standard of service.
• Foster a positive and collaborative work environment to maintain high team member morale.
• Resolve team member conflicts, ensure equitable treatment, and maintain compliance with all applicable labor laws and regulations to foster a harmonious and compliant work environment
• Conduct regular team meetings to update the team member on new policies, menu changes, and company goals.
• Provide leadership and performance oversight for kitchen leadership staff (e.g., Head Chef / Kitchen Supervisor), ensuring alignment with operational and business goals.
【 Workplace Safety and Maintenance】
• Monitor the workplace for hazards and resolve them to maintain a safe environment for team member and customers.
• Ensure the restaurant has sufficient tableware, condiments, and ingredients, and ordering new items when stocks are low.
• Oversee regular maintenance and repair of kitchen appliances and restaurant facilities to ensure smooth operations.
• Assist in implementing and monitoring adherence to health and safety regulations and fire safety guideline
• Ensure compliance with licensing, hygiene, and health and safety regulations/guidelines across all areas of the restaurant.
• Conduct periodic safety drills to ensure team member preparedness in case of emergencies.
• Maintain an updated inventory of equipment and supplies and manage the replacement or repair of faulty equipment promptly.
• Ensure kitchen-specific safety, sanitation, and food handling standards are consistently met, including temperature control, storage practices, and cleanliness.
【 Collaboration and Strategy】
• Collaborate with upper management to meet revenue goals, offering feedback about menu sales and operations, and developing strategies to boost sales and reduce costs.
• Participate in decision-making concerning the restaurant’s menu, marketing strategies, and service offerings.
• Analyze customer feedback and sales data to identify opportunities for service improvement and revenue growth.
• Implement effective cost control measures to achieve and maintain budget targets.
• Liaise with vendors and suppliers to ensure timely and cost-effective procurement of ingredients and other supplies.
• Engage with customers directly to understand their needs better and provide excellent customer service, resolving any issues or complaints that may arise.
• Work with the marketing team to create promotional events or discount offerings during slow periods to increase revenue.
• Continually review and update restaurant policies and procedures to improve operational efficiency.
• Partner with kitchen leadership to optimize menu execution, food cost control, labor efficiency, and overall kitchen performance.
【General Work Policies】
• Strive for constant improvement by identifying more efficient and cost-effective approaches in work processes.
• Perform special projects and other miscellaneous duties as assigned.
• Uphold high ethical standards within the workplace, promoting a respectful and transparent environment.
• Report any irregularities or problems promptly to upper management facilitating timely and appropriate solutions.
• Maintain effective and open communication with co-workers, and external contacts.
• Adhere to all company policies and procedures, fostering a culture of compliance and professionalism.
• Take responsibility for maintaining a clean and safe working area, in line with health and safety guidelines
<Qualifications>
・Bachelor’s degree in hospitality; or Equivalent combination of education and experience
・At least 3 years of experience in the restaurant or hospitality industry
・Computer Systems, Productivity Software, Project Management Tools, Communication Platforms Video Conferencing Tools. POS System (Square prefer)
・English: Business level
・Leadership: Essential for guiding and motivating the team, ensuring a high standard of service, and achieving operational goals.
・ Customer Service: Crucial for building guest relationships and managing customer satisfaction, including handling feedback and complaints.
・ Operational Management: Key for overseeing daily restaurant operations, including kitchen management, inventory control, and maintaining health standards.
・Team Management: Important for recruiting, training, and retaining team member, fostering a positive work environment, and managing team member performance.
・Strategic Planning: Vital for collaborating with management on business strategies, optimizing sales and marketing efforts, and making data-driven decisions to improve service and revenue
【Keywords】
①Assistant Manager
②Hospitality
③Restaurant Industry
| 雇用形態Employment Status | Assistant Manager |
| 募集職種Position | Full Time |
| 使用言語Language | English |
| 勤務時間Working Hours | |
| 給与Salary | $67,000-$71,000（DOE） |
| 待遇・福利厚生Benefit | Medical, Dental, and Vision Insurance Bonus paid twice a year |