Primary Job Function: Under the direction of the Sr. Director of Operations and/or Operations Manager: This position is considered an advanced Intermediate Store Manager level. Supervision is relaxed on assignments of a routine and simple nature but is closer on assignments of a more difficult and complex nature. The goal for this incumbent is to learn and become proficient in all FOH/BOH and Management duties. Monitor store day-to-day operations and make corrections and repairs, as needed, follow up on Employee Counseling and Disciplinary Actions, and Hire and Terminate Staff. Participate in staff training for in-store and other-store employees and monitor and correct staff training procedures. Participate in Staff Performance Reviews and be responsible for Store Staff Retention. Review approved leave requests and time records for accuracy and compliance with policy, successfully fill-in for upper-level Managers. Monitor the financial performance of the store: labor expense, COG, Staff scheduling, product inventory, and controllable costs. Provide feedback on Fiscal Year and Mid-year budgets within a 90-day probational period.

General Duties:

• Maintain and ensure the restaurant complies with the respective federal and state OSHA and sanitation/food safety programs.
• Ensure implementation and ongoing operation of the restaurant’s safety/sanitation program and promptly correct all safety hazards.
• Consistently maintains a clean and organized restaurant, ensuring proper sanitation in its interior and exterior premises.
• Implements, updates, changes, and/or new materials, policies, and/or procedures set forth by management.
• Learn and become proficient in all FOH/BOH and Management duties.
• Monitor store day-to-day operations, make corrections and repairs, follow up on Employee Counseling and Disciplinary Actions, and Hire and Terminate Staff.
• Participate in staff training for in-store and other store employees and monitor and correct staff training procedures.
• Participate in Staff Performance Reviews and be responsible for Store Staff Retention.
• Review approved leave requests and time records for accuracy and compliance with policy, successfully fill-in for upper-level Managers.
• Monitor the financial performance of the store: labor expense, COG, Staff scheduling, product inventory, and controllable costs.
• Provide feedback on Fiscal Year and Mid-year budgets

Essential Duties:

• Communicate and regularly report to the operations team on all operational issues/service concerns – daily, monthly, and quarterly as needed/directed.
• Enforces all company policies and procedures.
  1. Fully understands policies and procedures found in the employee handbook.
  2. Administers final disciplinary actions and terminations; consults with the HR department about employee concerns.
• Ensures customer service standards are being trained, practiced, and enforced.
  1. Monitor customer comment cards – reviews and shares information with staff.
  2. Ask customers personally about their experiences during at least two shifts per week.
  3. Manage customer complaints in regards to the location. Notify the Head Office with specific solutions for future prevention of problems and improvement.
• Interviews potential candidates and follows the hiring process guidelines. Ensures the candidate meets the criteria according to the job description.
• Oversees preparation/delegations of work schedules for FOH and BOH.
  1. Sets job priorities at each shift with the assistance of Lead Supervisors and/or Shift Supervisors.
  2. Ensures that the BOH & FOH areas are always adequately staffed.
• Monitors /implements strategies to control costs for office supplies, utilities (water, electricity, and gas), and staff uniforms.
• Performs timely performance evaluations for all employees after the 90-day introductory period and annually after that.
• When operational, procedural, and documentation changes occur, lead the staff by your example; quickly adapt and encourage staff to accept and support the changes.
• Be constantly aware of where improvement may be made in your assigned areas that will improve store and Company performance, profitability, and employee customer service.
  
  

Back of House (Works directly or delegates through the Lead Supervisor/Shift Supervisor):

• Efficiently run and train subordinates at every station in the Back of the House.
• Oversees and ensures that all food is prepared correctly according to the company’s recipes and procedures.
• Ensure employees are effectively and properly cleaning their hands by routinely monitoring the employee’s handwashing.
• Sufficiently controls food preparation amounts based on sales volume.
• Oversee and ensure food quality, presentation, and portion control procedures are consistently followed.
• Responsible for proper rotation of products using the First-in, First-Out (FIFO) method.
• Oversees and closely monitors daily ordering and controls safe stock levels.
• Advises and assists with inventory recording and control.
• Maintains kitchen cleanliness, sanitation, and side work duties consistently.
• Ensures temperatures of all kitchen refrigeration and freezer units comply with their respective state’s OSHA and food safety/sanitation program.
• Oversees and ensures that all products delivered are up to Genki Sushi USA, Inc. quality standards; able to efficiently train subordinates to check all products upon delivery.
• Stores and organizes deliveries on time, incredibly fresh and frozen food.
• Ensures employees properly clean and sanitize multiuse equipment and utensils before reusing through routine monitoring of solution temperature and exposure time for hot water sanitizing and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.
• Ensures employees are adequately trained in food safety, including food allergy awareness related to their assigned duties.
  
  

• Efficiently runs and trains subordinates at every Front of the House station.
• Maintains dining room cleanliness, sanitation, and side work duties consistently.
• Oversees and ensures that all staff complies with proper guest service standards and procedures Genki Sushi USA, Inc. sets forth.
• Has thorough knowledge of the Point of Sales (POS) system and can train subordinates on its operation and use.
• Prepares and completes daily opening and closing duties, including but not limited to store set-up, cash handling procedures, DSR, time, and attendance.
• Oversees daily closing of POS to ensure proper procedures are followed and implemented.
  1. Monitor and document daily cash overages/shortages.
  2. Ensure all forms are correctly filled out and filed.
     1. Ensures deposits are completed and processed.

Other Duties/Functions:

• Ensure subordinates are correctly trained and are allowed to build loyalty to the Genki Sushi organization to improve new and existing employee retention.
• Inform the operations team of any changes or concerns regarding shift staffing, alarm system issues, missing or delayed deposits, or safety issues.
• Collects invoices daily and submit them to Head Office. Makes regular bank deposits.
• Completes all month-end duties and submits all required reports to Head Office.
• Attends mandatory bi-monthly Manager’s meetings.
• Submit weekly Manager’s schedule to Head Office.
• Perform other assignments as needed and determined by the company.
  
  

Job Knowledge, Skill and Abilities:

• Read, write, and speak English.
• Knowledge of their respective state’s OSHA, food sanitation/safety program, and regulations.
• Ability to regulate the cost of goods and labor within budget goals.
• Must be able to manage by example.
• Develop and organize a plan/execution for succession training.
• Able to direct and motivate a team.
• Possess strong communication skills.
• Able to remember, recite, and promote menu items.
• Knowledge about alcohol service, ID checks, and a person’s alcohol tolerance when and how to stop service to an intoxicated customer (applicable to stores with liquor licenses).
• Be organized, clean, and neat in the work environment.

Working Hours & Conditions:

• Must be able to work flexible AM/PM shifts, including weekends and holidays.

• Primarily works indoors in a restaurant environment.
• Will be exposed to abnormal temperatures as required by job duties (kitchen, refrigerators, freezers, and fryer).
• Exposure and use of chemicals will be required for kitchen cleaning and sanitation.

• Able to transfer to other locations as needed to support company objectives.

Requirements:

• Three (3) years Back of House experience in a food service operation, including food preparation and cooking.
• At least two years of Management or Supervisory experience.
• Excellent knife handling skills.
• Basic cooking techniques and standards.
• Current certification for safe food handling from ServeSafe or HI DOH.
• Able to serve alcohol (applicable to stores with liquor licenses) if required.
• Tuberculosis (TB) Clearance by the Department of Health’s Food Handler guidelines (Hawaii only).
• Appropriate state’s Food Handlers Card (Washington only).
• Able to utilize Windows-based computers and related software, including Word, Excel, and Outlook.
• Proven record of effective management.
• Neat, clean, and well-groomed appearance.
• Able to operate/clean kitchen and restaurant equipment.
• Highly motivated individual with the ability to quickly comprehend and accurately apply directions
  
  

Physical Demands:

• Constant: Standing and walking.
• Frequent: Bend, stoop, reach and twist.
• Ability to lift to 40lbs and move up to 50lbs through a crowded room continuously through the shift.

• Will be exposed to abnormal temperatures as required by job duties (kitchen, refrigerators, freezers, and fryer).

• Ability to operate and clean kitchen equipment including but not limited to Rice washer, mandolin slicer, rice mixer, meat grinder, sushi robot, fryer, gas appliances, and plate dishwasher.
• Ability to operate and clean restaurant equipment including but not limited to the point of Sales (POS) system, seating computer system, cash register, ordering tablet, beverage fountain, and miso soup dispenser/container.