General Manager

Job Title: General Manager

FLSA Status (US): Exempt

Direct Oversight: Corporate Restaurant Operations

Reports To: Director of Operations

Company Overview:

JINYA founder Tomo Takahashi wants a world where eating ramen is an everyday ritual, like ordering pizza or going out for a great burger. In 2010, he opened our first JINYA Ramen Bar in Studio City, CA, where guests experience ramen as it was meant to be – with thick, rich broth in perfect balance with handmade noodles. JINYA is ramen culture, where the relationship between the broth and noodles is serious but delicious business. From the water we use to prepare our broths – we only just Fuji, which is 99.9% free from impurities – to the special aging process that our noodles undergo before they are cooked and served, we’re crazy about ramen and pay meticulous attention to everything that goes into your bowl. You’ll quickly see why we say, “No Ramen, No Life.”

JINYA has four restaurant concepts. Our first and home-based concept is JINYA Ramen Bar, serving exciting and very authentic Ramen and small plates recipe. The goal is to translate ramen into our daily community and expand this concept throughout the United States and all over the world. Robata JINYA is our second concept, a take on traditional Japanese grill, offering a unique and fun dining experience in a relaxed and casual atmosphere. JINYA Ramen Express is our “fast-casual” Japanese Ramen Bar concept, where our guests customize and build their own ramen, incorporating a fun experience. And our fourth concept, bushi, meaning samurai warrior, serves limited ramen and small plates menu with authentic hand-made sushi rolls.

Combining both corporate and franchisees, JINYA currently has 50+ restaurants nationwide, with growth projections of over 100 locations by 2025.

Job Summary:

The General Manager serves as a Customer Service Ambassador by ensuring the food and service always exceeds our standards of excellence. It is the responsibility of the General Manager to coach and give guidance to the FOH crew members of the expectation as well as maximizing productivity, maintaining cleanliness, organization and food quality while providing accurate speedy service. The General Manager must make certain all operational duties and tasks are completed timely. They will act as a liaison to the ownership and corporate management for the entire facility and demonstrate full leadership skills while working and setting the example to all other subordinate employees.

SERVICE DEFINITION:

A knowledgeable and friendly person(ality) serving in a quick and efficient manner with a passion to maintain their sections by facilitating all service steps and constantly searching for ways to anticipate our guests needs with best hospitable intentions.

Primary Responsibilities:

• Serves customers in a professional manner as per training guidelines. Running food and managing the entire guest experience from start to finish

• Uses suggestive selling techniques to offer food specials, menu items, daily desserts and other types of promotions

• Applies knowledge of full menu and other restaurant information such as restaurant hours, table numbers and payment options

• Responsible for full daily communication of operation including text, email and by phone call

• Cross-training of qualified team members to expand the operational efficiency of all shifts,

• Assign daily work stations, ensure opening and closing duties have been completed properly

• Manage breaks and employee scheduling

• Ensure cleanliness and provide oversight to the cleaning program

• Manage the day-to-day operation; ability to identify and resolve problems effectively

• Manage cash handling procedures with precision including turning in all cash/cc transaction receipts at end of each shift and properly reconciliation of nightly cash drops. No room for error policy regarding all cash handling transactions.

• Oversee FOH employee tips with full accountability

• Ensure consistent and accurate reporting of all daily server reports, end of night reporting, timeclock review/edits

• Manage store opening and closing procedures as responsible key holder

• Organizational skills with sense of urgency and a positive attitude

• Communicating with Maintenance Department of basic repairs and upkeep of the facility and/or safety concerns. Report violations immediately to management

• Effectively lead others, including work relationships, with emphasis on an exceptional work environment for all employees

• Delegate daily tasks to ensure accountability of tasks assigned with great follow-up. Re-stocks items in dining room and bar as needed and alerts kitchen staff and manager of stock shortages

• Thorough knowledge of service steps, menu items, allergy charts and food preparation procedures

• Develop a mutual respect among team members

• Ongoing development and coaching of subordinates

• Ensure proper training of all team members as they are hired and make suggestions to management when necessary

• Quarterly store assessment with score related to cleanliness, food quality and presentation

• Conducts annual employee evaluations

• Execution of all food safety laws and have valid certified food handler certificate

• Embracing the JINYA Culture and participating in collective greetings of "lrasshai" “Arigato” and "Ai-yo!"

• Must have full knowledge of all FOH positions and understanding of BOH operations to fill in and assist when needed.

• All other duties as assigned