BOH Restaurant General Manager - Operations Manager

Unique Opportunity to Join Established Company Offering Salary and Profit Sharing Japanese Restaurant based in Charlotte, NC is seeking an experienced Chef with extensive restaurant background and leadership skills. This person will be trained to run the kitchen and later manage the daily operations of a single store.

Compensation will include base salary and profit sharing.

Our restaurant strives on delivering quality food made from scratch and served in a casual open- kitchen setting with warm efficient service. We have been established for over three years and have been consistently voted one of the top local restaurants.

This Operating Partner role starts with being able to efficiently handle all aspects of our Kitchen Line and Prep Kitchen. Learning and leading other kitchen staff will be a crucial role during the first year. Once this person is able to efficiently execute and manage the entire Kitchen, the company will transition them to learn all phases of the restaurant operations so they can successfully oversee and operate a single unit with company support. They will be responsible for all aspects of daily operations, leading, and working alongside the entire team in a positive
and approachable manner.

Compensation and Benefits:
Year 1(training):

• $80,000 minimum annual compensation eligible for performance based semi-annual bonus; $10K-$15K per year
• Medical, Dental, and Vision insurance for Employee and paid by Company

Year 2 and Beyond(operator):

• Base salary of $95,000
• Medical, Dental, and Vision insurance for Employee and paid by Company
• Paid vacation and time off; closed for observed holidays
• Percent of Annual Net Income starting around 10% in first year. Shared portion will increase for five years with maximum annual profit share of 20%.

Required Qualifications:

• Leadership experience in a high-volume; food-focused restaurant kitchen with multiple cooking stations
• Passion and mindset for consistently preparing quality food in a warm and hospitable manner
• Commitment to food quality, recipe adherence, and consistency
• Ability to mentor, inspire, and develop team members
• Superior communication, organization, and problem-solving skills
• Availability to work evenings, weekends, and holidays as required
• Positive attitude, motivation, and passion for quality and success
• Ability to perform calmly and effectively in a high-volume environment
• Familiarity with inventory management and ordering
• Knowledge about food safety and health regulations
• Must be able to stand and walk for extended periods carry up to 50 lbs repeatedly

Responsibilities and Duties:

• Responsible for all aspects of daily operations for one location
• Control and operate all aspects of the Prep Kitchen and Cooking Line
• Oversee and collaborate with FOH floor manager
• Inventory control and ordering
• Ensuring the restaurant is prepared for daily service
• Managing lunch and dinner service
• Maintain sanitation standards set by Health Dept and Company
• Scheduling and maintain and uphold standards of staff performance
• Coaching, leading, and developing team of support staff

Desirable Credentials:

• Knowledge about Japanese cuisine, cooking techniques, and flavor profiles
• Ability to recruit perspective team members
• Experience with training, cross-training, developing, and retaining team members
• Ability to teach and groom Shift Leaders so they can carry more responsibilities to benefit team
• Strong understanding of cost controls regarding food and labor costs
• Mindset of helping to create a welcoming and safe work environment
• Familiarity with Microsoft Excel, Toast POS, and email