Restaurant General Manager (RGM) is responsible for overseeing the entire operations of the Japanese restaurant. The ideal candidate will have a strong background in restaurant management, a passion for Japanese cuisine and culture, and the ability to lead a diverse team. This role requires hands-on leadership in operations, staff management, financial oversight, and delivering exceptional guest experiences.

Operational Leadership

• Manage day-to-day operations of the restaurant, ensuring smooth and efficient workflow across all departments (kitchen, service, and support).
• Ensure consistent food quality, authentic Japanese service standards, and excellent customer satisfaction.
• Implement and maintain operational policies and standard operating procedures (SOPs).

Team Management

• Lead, coach, and develop all restaurant staff, including the Head Chef, kitchen team, and front-of-house staff.
• Handle recruitment, onboarding, training, and staff scheduling.
• Conduct regular staff evaluations and implement performance improvement plans when needed.

Financial & Business Management

• Manage the restaurant’s financial performance, including sales targets, profit margins, and cost control.
• Oversee budgeting, inventory management, purchasing, and supplier relationships.
• Monitor key performance indicators (KPIs) and implement actions to achieve business goals.
• Manage cash flow, deposits, and daily financial reconciliation.

Compliance & Risk Management

• Ensure compliance with local and national food safety laws (e.g., sanitation permits, health inspections).
• Maintain accurate operational documentation (e.g., permits, licenses, SOPs).

Guest Relations & Service Excellence

• Ensure an exceptional dining experience by engaging with guests and addressing concerns or feedback.
• Handle VIP guests, special events, and reservations to maintain high service standards.
• Resolve operational and customer service issues promptly and professionally.

• Proven experience as a General Manager or Operations Manager in a restaurant setting, preferably Japanese or Asian fine/casual dining.
• Strong leadership, people management, and team-building skills.
• Excellent organizational, communication, and interpersonal abilities.
• Good understanding of restaurant finances, budgeting, and cost control.
• Japanese-speaking ability is a plus.