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General Manager
TONCHIN LA
5665 Melrose Ave, Los Angeles, CA 90038, United States
TONCHIN LA hiring General Manager in Los Angeles, CA

TONCHIN LA hiring General Manager in Los Angeles, CA

TONCHIN LAMore Info

Full Time • Salary ($80k - $100k)
Expired: May 3, 2024

Sorry, this job expired on May 3, 2024. Below are other jobs that may be of interest to you.

Required Years of Experience

4 years


Job Details

Tonchin is a globally recognized innovator. We're looking for someone with a warm personality to help us bring our LA outpost to the forefront of dining experiences on the West Coast. 

Job Summary

Experiences manager who is not only good at, but enjoys building a strong team, fostering growth, and proving experiences that our community wants to have repeatedly. 

Activities & Responsibilities

Primary

  • Promote, work, and act in a manner consistent with the mission of Tonchin.
  • Perform bi-weekly time checks and payroll processing which includes tip pool calculations and distribution
  • Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs are followed and completed on a timely basis.
  • Monitor compliance with health and fire regulations regarding food preparation, service, and building maintenance.
  • Achieve company objectives in sales, service, quality, appearance of facility, sanitation, and cleanliness 
  • Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented acceptably.
  • Ensure compliance with all federal, state, county, and municipal regulations that pertain to the health, safety, and labor requirements of the restaurant, employees, and guests.
  • Control cash and other receipts by adhering to cash handling and reconciliation procedures following restaurant policies and procedures.
  • Count money and make bank deposits.
  • Investigate and resolve complaints regarding food quality, service, or accommodations.
  • Ensure that all products are received in the correct unit count and condition and that deliveries are performed per the restaurant’s receiving policies and procedures.
  • Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement.
  • Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
  • Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
  • Maintain food, beverage and equipment inventory 
  • Schedule staff 
  • Establish standards for personnel performance and customer service.
  • Perform service tasks, such as clearing tables, and serving food and drinks when necessary.
  • Maintain visual collateral, and keep menus updated, and presentable. 
  • Keep records required by government agencies regarding sanitation or food subsidies.
  • Test cooked food by tasting and smelling it to ensure presentation and flavor.
  • Organize and direct worker training programs, resolve personnel problems, make hiring and termination decisions, and evaluate employee performance.
  • Be knowledgeable of restaurant policies regarding personnel
  • Administer prompt, fair, and consistent corrective action for any violations of company policies, rules, and procedures.
  • Continually strive to develop staff in all areas of managerial and professional development.
  • Order and purchase equipment and supplies.
  • Review work procedures and operational problems to determine ways to improve service, performance, or safety.
  • Assess staffing needs and recruit staff.
  • Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.
  • Attend all scheduled employee meetings and offer suggestions for improvement.
  • Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
  • Fill in for fellow employees where needed to ensure guest service standards and efficient operations.

***Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Supplemental

  • Monitor employee and guest activities to ensure liquor regulations are obeyed.
  • Schedule use of facilities or catering services for events such as private events or receptions and negotiate details of arrangements with clients.
  • Develop, plan, and implement restaurant marketing, advertising, and promotional activities and campaigns.
  • Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
  • Take dining reservations.

Tools and Technology

  • Toast POS 
  • Accounting software (Food Services Solutions DayCap; Intuit QuickBooks)
  • ResyOS, and YelpBiz
  • GoogleSuite (Sheets, Docs, Gmail)
  • AdobeSuit (InDesign, Acrobat and Photoshop)
  • Social Media (Facebook, Google Business Suite, Instagram, Tiktok) 

Minimum Qualifications

  • Be 21 years of age or older
  • Three or more years of front-of-the-house operations and/or experience as an assistant manager in the service or food and beverage industry
  • Able to understand and speak English, with extra preference to those can also speak Spanish or Japanese
  • Excellent basic mathematical skills
  • Able to handle money and operate a point-of-sale system
  • Able to work in a standing position for long periods (up to 12 hours)
  • Able to reach, bend, stoop, and frequently lift up to 50 pounds
  • Stamina and availability to work 50 to 60 hours per week

To be considered for the position, candidates must submit their updated resume with their recent employment history, full name, email address, and phone number. Please do not email the company directly.

EEO Statement: We are an equal opportunity Employer

Compensation Details

Compensation: Salary ($80,000.00+ based on experience)

Benefits & Perks: Flexible Schedule, Massive Growth Potential, Dining Discounts

Required Skills

Hospitality Management

Food Service Management

P&L Management

Cost Control

Sales Boosting

Team Management

 
 

Compensation Details

Compensation: Salary ($80,000.00 - $100,000.00)

Benefits & Perks: Potential Bonuses, Dining Discounts


Required Skills

Hospitality Management

Food Service Management

P&L Management

Cost Control

Sales Boosting

Team Management


View Job Description

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Ramen, Japanese

Bar / Lounge, Upscale Casual

Part of Tonchin

Tonchin originated in Tokyo, Japan, in 1992. Enamored by the dynamic, ever-evolving nature of ramen, brothers Katsuhiro and Motohiro Sugeno left everything they knew to build their first small ramen shop from the ground up. Their journey had just begun, but their vision was clear: to offer something original and excellent to bring people together.

These bold beginnings have brought us here today. 25 years after the first opening, Anan Sugeno set out to bring Tonchin to the world and push the boundaries of Tonchin's ramen even further. Starting with our Tokyo Tonkotsu broth and wavy, hand-kneaded noodles, the Tonchin menu is a result of boundless curiosity and experimentation, as well as a desire to connect with local communities.

From our bustling flagship location in Midtown New York to a full-menu restaurant in Brooklyn, and now our first West Coast location in Larchmont Village, LA, we continue to take every opportunity to explore bold flavors and ideas that excite us. “Tonchin (屯ちん)” means a place to come together; where all are welcome. We believe this is the spirit of ramen, and it’s our greatest joy to share it with you.