Assistant General Manager -Japanese Restaurant

Assistant General Manager - Japanese RestaurantNew York, New York, United States$ 70,000.00 - 85,000.00 (US Dollar)Assistant General ManagerReport to General Manager. Manage entire operations. Oversee day-to-day restaurant operations.Day-to-Day OperationsMaintain operational schedule including opening and closing of the restaurant.Manage operational reports to senior management in a timely manner.Customer OperationsDirect 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 the Company’s management.Provide guidance to employees on cash and credit transactions with customers.Safety and HygieneMaintain safe, secure, and healthy restaurant environment by establishing, following, and enforcing sanitation standards and procedures in compliance with health and legal regulationsFood and Consumables ManagementOrder food, drinks, and supplies inventory according to predetermined product specifications and receive 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 proceduresDirect the maintenance of proper food holding and refrigeration temperature control points.Support delivery to load and unload products.Facilities and Equipment MaintenanceEnsure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.Human Resources ManagementExercise managerial discretion along with Company's HR department to ensure that the restaurant’s human resources activities are properly executedMake employment and termination decisions including interviewing, hiring, evaluating and disciplining FOH personnel as appropriateProvide orientation of rules, policies and procedures; and oversee training of new staff.Schedule 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 non-exempt employees.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.Knowledge and SkillsUnderstand Company’s policies, procedures, standards, specifications, guidelines, and training programs.Keep learning skills and product knowledge as a role model for staffGeneral AssistanceAct as an effective team member to assist other managers for the Company.Recommend operational policies to Company’s management to improve Company’s operational effectiveness and efficiency and compliance with laws, regulations and policiesPerform other duties as assigned.Perform non-managerial duties as needed or required due to business/scheduling needs.