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Restaurant Manager

Report to

Restaurant Ownership

About Wild Japanese BBQ AND SHABU

WJBS offers both worlds of Japanese BBQ and SHABU.

What is SHABU? It is also called hotpot. Shabu is an Asian cooking method, prepared with a simmering pot of soup stock at the dining table, containing a variety of East Asian foods and ingredients. While your hot pot is simmering, ingredients are placed into the pot and are cooked at the table in front of your eyes, in a manner also similar to fondue.

Japanese barbecue known locally as Yakiniku, “Meat Roast”, refers to the Japanese cuisine method of grilling meat such as beef, chicken or pork, that you prepare yourself at your table. Our menu offers an extensive selection of fresh quality meats, seafood, noodles, and vegetables for shabby and BBQ experience.

 

Role Overview

Operations Managers are a leadership role. They are responsible for the overall success of the front of the house operations.

Must have an availability to work evenings and weekends. Should be extremely organized, a strong multi-tasker, an ability to coach direct reports in the moment, and have experience in reinforcing an exceptional climate of hospitality within the restaurant.

Responsibilities & Duties

  • Full P&L accountability (sales, comps/discounts, food, liquor, labor, & controllable profit)

  • Expert Knowledge of brand standards and operational procedures

  • Adherence to all Federal, State, and Local operational guidelines

  • Integrates all company initiatives and emphasizes with applicable staff

  • Hiring and staffing the restaurant to meet established staffing levels

  • Corrective action with staff

  • Prime Cost Control: Food Cost and kitchen labor management; controllable purchasing

  • Inventory Count and Ordering

  • Conduct any assigned operational audits

  • Manage any facilities issues

  • Knowledge of plate presentation, recipe adherence an operational procedures;

  • Manage floor operations, run shifts, make cuts based on business levels

  • Engage with customer to provide exceptional services

  • Follow up with additional projects given on a weekly basis

 

Qualifications

Minimum

  • 1+ years prior Full Service Restaurant Management experience

  • 1+ years prior bartending experience

  • State Mandated Food Handlers Certification

  • Proficient in Technology applications: POS Systems, Scheduling Platform, Purchasing and Inventory Management software

  • Ability to communicate at a high level, professionally

  • Understanding of World Class Guest Service

  • Experienced with P&L and understanding of how sales, labor and other costs are related

Preferred

  • 3+ years prior Full Service Restaurant Management experience

  • 3+ years prior bartending experience

  • State Mandated Food Manager Certification

  • Proficient in Technology applications: POS Systems, Scheduling Platform, Purchasing and Inventory Management software

  • Ability to communicate at a high level, professionally

  • Understanding of World Class Guest Service

  • Experienced with P&L, strong understanding of how sales, labor and other costs are related, and what must been done to improve key restaurant metrics

Employee Perks/Benefits

  • Flexible schedule

  • Employee 20% off Discount

  • Fun and lively work environment with potential for growth

Job Type: Full-time

Education:

  • High school or equivalent (Preferred)

Experience:

  • Restaurant management: 2 years (Required)

  • Bartending: 1 years (Required)

  • Guest services: 2 year (Preferred)

  • Hospitality: 5 year (Preferred)

License/Certification:

  • Driver's License (Preferred)

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