Restaurant Manager - Kaiyo

Purpose Statement

This food service professional will have overall responsibility for managing the operation of Kaiyo Grill & Sushi to maximize profitability, ensuring superior service, product quality and driving brand and value initiatives, restaurant performance, guest satisfaction and the development of associates.

Key Accountabilities and Outcomes

• Assist in development of  P&L’s annually along with a business plan for restaurant operation
• Manage business within its projected financials
• Manage day to day operations and assignments of the restaurant. Plan and organize work, communicate goals, schedule / assign work. Comply with and advise staff of formal policies and procedures, identity options and resolve issues. Initiate salary, disciplinary or other staff-related actions in accordance with company rules and policies. Alert corporate office of serious issues.
• Ensure that quality standards are met in all areas of the restaurant as it relates to food, customer service, appearance of staff, appearance and cleanliness of restaurant; establish and maintain preventative maintenance programs to protect the physical assets of the restaurant and associates. Achieve productivity and quality goals.
• Hire and train within corporate guidelines
• Responsible for independent decision making in all aspects of the business
• Establish performance goals for associates and provide regular feedback. Develop a succession plan to ensure adequate future bench strength. Ensure all associates are properly trained and have the tools and equipment needed to effectively carry out their job functions.
• Develop and maintain marketing plan to ensure the growth of the restaurant. Market and grow the restaurant catering business.
• Have restaurant presence during the peak hours, working closely with the Chef and the customer to ensure excellence of service.
• Partner with Sales and Marketing Manager to maximize social media and online presence.

• Partner with management to maintain equipment and infrastructure of the restaurant to ensure excellent customer experience. 

• Ensure a safe and secure environment for guest and associates. Achieve established safety and health department compliance goals. Comply with all standards and inspection requirements.

Knowledge, Skills, and Experience

• Minimum Associate’s degree with 6 years in foodservice/catering industry to include 2 years in a supervisory/assistant manager position OR Bachelor’s degree with 4 years in foodservice/catering industry to include 2 year in a supervisory/assistant manager position or equivalent experience
• Knowledge of Rich’s product offerings as well as that of its subsidiaries
• Solid business/general accounting skills
• Flexible, adapts to change well
• Self-directed with strong verbal and organizational skills; personable
• Demonstrated leadership and mentoring skills
• Marketing and sales skills, college education preferred

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indeed #