General Manager (Ft)

• Overseeing front-of-house operations to deliver an efficient and hospitable dining experience to all guests.
• Act as role model for outstanding service; continuously work to elevate service standards, and personally embodies hospitality in daily actions.
• Act as a cultural and brand ambassador for Kissaki in and outside of the restaurant.
• Help guests make selections from food and beverage menus, suggest courses and pairings, explain any off-menu dishes, and answer all food preparation questions.
• Manage hourly front-of-house employees in their daily responsibilities, providing clear, effective direction.
• Ensure the dining room is set up and properly stocked before and during service.
• Monitor employee schedules daily to ensure proper staffing levels for business volume.
• Ensure unit hourly staffing is kept within daily/weekly/monthly operating budgets.
• Ensures that all Kissaki drink and food recipes and procedures are followed, maintaining the highest quality and consistent product standards.
• Ensure that weekly food and beverage inventories are taken.
• Ensure all purchases are made according to budget guidelines.
• Ensure all category costs of goods are within the approved budget.
• Collaborate with back-of-house management to effectively troubleshoot mistakes and problems.
• Conduct DOH walk-throughs multiple times per day to ensure DOH compliance; address all DOH violations immediately.
• Promote and practice safe work habits through training, education, and day-to-day management.
• Identify and resolve potential safety hazards and ensure accidents are documented following proper procedure.
• Update opening and closing checklists as needed.
• Oversee breakdown and cleaning of dining room at the end of the shift.
• Update knowledge and skills by participating in ongoing educational opportunities.
• Read daily service notes and address any areas of concern.

• Hire, train, manage, coach, counsel, and evaluate hourly members of the front-of-house team.
• Create the weekly schedule for hourly FOH Staff.
• Identify staffing needs and collaborate with the HR Department to post open positions.
• Maintain a professional relationship with the team, adhering to all standards of conduct outlined in Kissaki’s Employee Handbook.
• Consistently monitor, coach, and encourage management team and hourly service employees to meet Kissaki’s service and hospitality standards.
• Establish regular communication with the front-of-house team including pre-shifts, meetings, training, etc.
• Ensure all new hires are thoroughly trained on the expectations of the restaurant, steps of service, recipes, and presentation required for each dish.
• Resolve hourly team member conflicts by following Kissaki’s complaint-handling procedures.
• Prepare disciplinary write-ups, and terminations as needed; ensure HR approves all disciplinary actions, and ensure coaching conversations are always delivered with two managers present.

• The ability to proficiently speak, understand, read, and write in English.
• The ability to comprehend and follow written and verbal directions.
• The ability to understand intermediate math.
• The ability to use a computer system for emails, spreadsheets, invoicing, etc.
• The ability to work independently or as part of a team.
• The ability to lift at least 30 pounds on a regular basis.
• The ability to bend, stoop, stand, and perform extensive walking for 8-10 hours a day.
• The ability to adapt to a fast-paced and challenging work environment.
• The ability to approach their work with a sense of ownership and work with a sense of urgency.
• The ability to work nights, weekends, and holidays, and a variable schedule, per the needs of the business.
• The ability to perform essential job functions under pressure and maintain professionalism when under stress.
• The ability to consistently meet Kissaki’s hygiene and grooming standards, as outlined by the Employee Handbook.
• The ability to adhere to the posted schedule and clock in/out at times.
• The ability to adhere to all HR policies and guidelines.
• The ability to lead, coach, inspire, and motivate a large team.
• The ability to effectively delegate tasks and follow up.
• The ability to skillfully train team members.
• The ability to take initiative and resolve issues skillfully, appropriately, and in a timely manner.
• The ability to manage multiple projects simultaneously and to prioritize and plan work activities, using time efficiently.

• 2+ years’ experience as a Manager of a fine dining restaurant.
• Experience using Restaurant 365 and Toast, preferred.
• Experience with Japanese cuisine preferred.
• Proficiency in Microsoft Suite (Excel, Word, Outlook) and Google Suite.

We strive to create a unique and innovative culinary experience grounded in Japanese tradition.In the pursuit of these experiences, we follow 3 Core Values:• Hone our Craft: we hone our skills as hospitality professionals and we use those skills – our craft - to create a consistent experience for our guests; plate by plate and location by location.• Seek out Balance: the Kissaki experience is comprised of the full spectrum of flavors, textures, and personal connections. We provide moments that are familiar and comforting, and those that are exciting and new; the balance exists where each part of the spectrum is shared with and received by the guest.• Strive for Success: we push ourselves daily in order to reach daily milestones; we create our own opportunities and we create our own success; we don’t wait for it to happen!