Actus USA
#12332 Restaurant General Manager /Assistant General Manager- New York, NY
Actus USA, New York, New York, us, 10261
About the Job
Title: Restaurant General Manager
Location: New York, NY
Report: Director of Operations
Position Summary A high‑end Japanese restaurant is seeking an experienced Assistant General Manager to support overall restaurant operations and ensure smooth day‑to‑day management.
This position assists the General Manager in overseeing staff performance, guest service, and operational efficiency while maintaining the highest standards of quality, safety, and hospitality.
Essential Functions Day‑to‑Day Operations
Maintain operational schedule including opening and closing of the restaurant
Manage operational reports to senior management in a timely manner
Customer Operations
Direct subordinates in customer service standards to ensure that all guests feel welcome and are given responsive, friendly and courteous service
Communicate and work with fellow managers to ensure guest service standards and efficient operations
Resolve customer complaints and report them to Company management
Provide guidance to employees on cash and credit transactions with customers
Safety and Hygiene
Maintain a safe, secure, and healthy restaurant environment by establishing, following, and enforcing sanitation standards and procedures in compliance with health and legal regulations
Food and Consumables Management
Order food, drinks, and supplies inventory according to predetermined product specifications and receipt in correct unit count and condition
Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures
Direct the maintenance of proper food holding and refrigeration temperature control points
Support delivery to load and unload products
Product Management
Work with fellow managers to plan and price menu items
Facilities and Equipment Maintenance
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventive maintenance programs
Human Resources Management
Exercise managerial discretion along with Company’s HR department to ensure that the restaurant’s human resources activities are properly executed
Make employment and termination decisions including interviewing, hiring, evaluating and disciplining restaurant personnel as appropriate
Provide orientation of rules, policies and procedures; and oversee training of new staff
Schedule management and direct labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met
Execute disciplinary measures based on monitoring of attendance of subordinates
Monitor employees health and personal hygiene to prevent possible spread of viruses and bacteria
Ensure staff meal money is properly collected and offered only at a given time following company policy
Report and handle any on‑premise accidents by following the incident handling manual
Conduct training of new exempt employees
Knowledge and Skills
Understand Company’s policies, procedures, standards, specifications, guidelines, and training programs
Keep learning skills and product knowledge as a role model for staff
General Assistance
Act as an effective team member to assist other managers for the Company
Recommend operational policies to Company management to improve Company operational effectiveness and efficiency and compliance with laws, regulations and policies
Perform other duties as assigned
Perform non‑managerial duties as needed or required due to business/scheduling needs
Required Skills and Experience
Minimum 5 years of management experience in a high‑end or fine‑dining restaurant environment
Proven ability to lead FOH operations and manage cross‑functional teams
Strong customer service orientation with excellent communication and interpersonal skills
Knowledge of food safety, labor management, and hospitality standards
Bilingual ability in English (Japanese language skills are a plus)
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Position Summary A high‑end Japanese restaurant is seeking an experienced Assistant General Manager to support overall restaurant operations and ensure smooth day‑to‑day management.
This position assists the General Manager in overseeing staff performance, guest service, and operational efficiency while maintaining the highest standards of quality, safety, and hospitality.
Essential Functions Day‑to‑Day Operations
Maintain operational schedule including opening and closing of the restaurant
Manage operational reports to senior management in a timely manner
Customer Operations
Direct subordinates in customer service standards to ensure that all guests feel welcome and are given responsive, friendly and courteous service
Communicate and work with fellow managers to ensure guest service standards and efficient operations
Resolve customer complaints and report them to Company management
Provide guidance to employees on cash and credit transactions with customers
Safety and Hygiene
Maintain a safe, secure, and healthy restaurant environment by establishing, following, and enforcing sanitation standards and procedures in compliance with health and legal regulations
Food and Consumables Management
Order food, drinks, and supplies inventory according to predetermined product specifications and receipt in correct unit count and condition
Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures
Direct the maintenance of proper food holding and refrigeration temperature control points
Support delivery to load and unload products
Product Management
Work with fellow managers to plan and price menu items
Facilities and Equipment Maintenance
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventive maintenance programs
Human Resources Management
Exercise managerial discretion along with Company’s HR department to ensure that the restaurant’s human resources activities are properly executed
Make employment and termination decisions including interviewing, hiring, evaluating and disciplining restaurant personnel as appropriate
Provide orientation of rules, policies and procedures; and oversee training of new staff
Schedule management and direct labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met
Execute disciplinary measures based on monitoring of attendance of subordinates
Monitor employees health and personal hygiene to prevent possible spread of viruses and bacteria
Ensure staff meal money is properly collected and offered only at a given time following company policy
Report and handle any on‑premise accidents by following the incident handling manual
Conduct training of new exempt employees
Knowledge and Skills
Understand Company’s policies, procedures, standards, specifications, guidelines, and training programs
Keep learning skills and product knowledge as a role model for staff
General Assistance
Act as an effective team member to assist other managers for the Company
Recommend operational policies to Company management to improve Company operational effectiveness and efficiency and compliance with laws, regulations and policies
Perform other duties as assigned
Perform non‑managerial duties as needed or required due to business/scheduling needs
Required Skills and Experience
Minimum 5 years of management experience in a high‑end or fine‑dining restaurant environment
Proven ability to lead FOH operations and manage cross‑functional teams
Strong customer service orientation with excellent communication and interpersonal skills
Knowledge of food safety, labor management, and hospitality standards
Bilingual ability in English (Japanese language skills are a plus)
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