Job Title: General Manager, Niku Steakhouse
Department: Front of House
Reports to: Director of Operations
Salary: $100,000-$120,000 per year
Status: Full-time, Exempt
Location (Job Location): Niku Steakhouse, 61 Division St. San Francisco, CA 94103
Schedule (Work Hours)
Minimum of 50 hours expected to work per week. May be required to work after business hours, weekends, and holidays as needed.
Company Overview
Omakase Restaurant Group is the brainchild of co-founder and CEO Kash Feng, a Xi'an born entrepreneur with an inclination for hospitality. Multi-concept in nature, the Omakase Restaurant Group serves the Bay Area and prides itself on offering the highest caliber Asian and American cuisine that remains quintessentially Californian.
Summary
The General Manager is responsible for all business activities at Niku Steakhouse including restaurant operations, productivity, quality of goods and high customer service standards. This position oversees the daily operations of the restaurant and will be responsible for the hiring, training, and supervision of front of the house staff.
Essential Functions include but may not be limited to
- Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
- Responsible for ensuring all financials and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company procedures.
- Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas; compliance with operational standards, company policies, federal/state/local laws, and ordinances.
- Responsible for ensuring consistent high quality of food preparation and service.
- Estimate food and beverage costs; work with Operations team for efficient provisioning and purchasing of supplies; supervise portion control and preparation to minimize waste.
- Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
- Ensure proper security procedures are in place to protect employees, guests and company assets.
- Ensure a safe working and guest environment to reduce the risk of injury and accidents; complete accident reports promptly in the event that a guest or employee is injured.
- Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.
- Provide direction to employees regarding operational and procedural issues.
- Supervision, development and, when necessary, termination of employees; maintain an accurate and up-to-date plan of restaurant staffing needs.
- Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews.
- Provide strong presence in the local community and vendors; maintain a high level of community involvement by restaurant and personnel.
- Assist clients with menu selections, and collaborate with Chef on pricing, food presentation and execution.
Qualifications
- Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up.
- Be well-groomed at all times.
- Excellent interpersonal skills, and communication proficiency, both written and verbal.
- Displays technology capacity (phones, computers, apps, software, photocopiers, etc).
- Must be flexible and able to handle last minute changes.
- Minimum 2 years experience in fine dining service.
- Previous management experience and/or wine program management experience required.
- Strong understanding of food ingredients, cooking techniques, and flavor pairings.
- Strong working knowledge of wine, spirits, and beverages.
- Strong understanding of dining room dynamics
Work Environment
This job mainly operates on the floor during restaurant hours, with occasional travel required to attend meetings and events, or to fulfill other duties as needed.
Prerequisites for Employment
- California Food Handler's Card
- Responsible Beverage Service Certification
Physical Demands
The physical demands described here are representative of those that must be met by the General Manager to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the General Manager is regularly required to stand, walk, sit, talk or hear. Frequently it is required to use hands and arms to reach, handle, or feel objects, tools, or controls. The General Manager is occasionally required to stoop, kneel, crouch, or crawl.
The General Manager must be able to lift and/or move up to 25 pounds, be able to work in a sitting position for long periods of time.
The duties of this position may change from time to time. Omakase Restaurant Group reserves the right to add or delete duties and responsibilities at the discretion of Omakase Restaurant Group or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all inclusive.
Omakase Restaurant Group provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age disability, gender, gender identity or expression, genetics, or any other federal/state protected category.
Omakase Restaurant Group will consider qualified applicants with criminal histories in a manner consistent with local Fair Chance Hiring Ordinances.
