Manager

Position Title: Manager

Salary Job Description:

The Manager provides the General Manager full support in the overall operation of the restaurant, including the guest and manager/employee experience. Executes the systems, procedures, and The Kobe Way to grow sales, improve profitability and deliver on company initiatives.

Starting base salary of $60,000 per year, plus eligibility for a performance-based Quarterly Bonus program with a target of 15% of the base salary.

People Management:

The Manager assists the General Manager in managing 60 to 80 hourly employees. 

• The Manager upholds Kobe procedures and policies by reinforcing training and redirecting employees into alignment with store’s targets and initiatives. 
• They play an essential role in offering feedback on their store’s employee performances to their General Manager. They may assist in conducting employee performance reviews in conjunction with their General Manager. 
• All evaluations of hourly employees are overseen by the Director of Operations and COO for final approval. 

Essential Job Functions:

• Actively recruits for and hires talented and diverse employees
• Assists the GM in identifying, training, and managing hourly employees to build a strong and effective team.
• Accurately forecasts the business and ensures manager/employee schedules are aligned with business needs and inventory and waste are in line. 
• Implements and executes Kobe initiatives and roll-outs effectively
• Assists the GM in holding hourly employees accountable to deliver on results by executing The Kobe Way, upholding standards, and delivering operational effectiveness
• Assists in training and development of hourly staff and holds them accountable to execute on Kobe procedures and uphold Kobe standards. 
• Helps in creating and maintaining the restaurant culture to drive engagement
• Assists the GM in meeting or exceeding restaurant targets (i.e. sales, profitability, labor, COGS, etc)  as defined by the company 
• Restaurant operations expertise, including a thorough knowledge of all Kobe procedures outlined in the Kobe Handbooks, systems (i.e. Crunchtime, Opentable, Toast, etc), management tasks (i.e. Inventory, opening/closing procedures, scheduling, HR policies, etc), and standards (Quality Assurance, Secret Shopper, Manager checklists, etc). Managers may be assigned to either front-of-house or back-of-house. They should be knowledgeable of their area. 
• Have a good understanding of how operational and financial controllables impact the business (sales, COGS, labor, dashboard, etc)
• Owns the guest experience; anticipates, responds to, and exceeds guest expectations; takes appropriate action to continually improve all areas of guest satisfaction
• Skilled in hourly employee identification and development
• Executes the Kobe Way at their store through effective Kobe stand-ups, Employee meetings, training, and holding employees accountable. 

Key Leadership Behaviors:

• Consistently demonstrates all Kobe Core Values
• People Leadership
• Ability to lead team to deliver results
• Ability to foster a high performance and engaged culture in the restaurant
• Ability to keep the team focused on key priorities
• Ability to delegate and get work done through others; empower managers to make decisions
• Situational leadership (ability to adapt leadership style based on the situation and needs of individuals involved)
• Strong coaching skills (ability to set clear expectations, provide actionable feedback and manage performance)
• Strong communication skills (ability to communicate in a clear and concise manner)
• Values the opinions of others; actively listens
• Regularly shares positive feedback and recognition
• Strong developer of talent with a clear succession plan in place
• Problem Solving
• Ability to think systematically
• Ability to recognize issues that require attention and provide effective solutions
• Ability to adjust quickly to changing situations
• Ask thoughtful, probing questions and actively listens to uncover themes and issues
• Resourcefulness
• Resilience
• Personal Characteristics
• Displays high integrity; promotes brand values
• Organized; prioritizes and manages time effectively
• Ownership mentality; self-motivated and driven
• Pleasant, approachable demeanor
• Passion for high operational and leadership standards
• Optimistic and resilient

Qualifications:

Education:

• High School Diploma (or equivalent) required
• College Degree preferred (Business, Hospitality Management, or related field)

Key Qualifications (Training, Knowledge, and/or Certifications):

• At least 21 years of age
• Passion for the restaurant industry
• Casual dining or full service restaurant background preferred
• Ability to drive results through others
• Excellent listening and communication skills
• Ability to build strong relationships
• Ability to develop service improvement or culinary plans based on business and service results
• Experience creating schedules for hourly employees 
• High level of attention to detail
• Successful completion of federal, state, and/or locally recognized Food Safety certification
• Successful completion of any federal, state, and/or local licensing requirements, as applicable
• Proficient conflict resolution skills
• Experience setting high standards and holding others accountable for meeting those standards

Physical Demands:

• Constantly move about the restaurant on quarry tile, wood, and/or carpeting, both inside and outside (interacting with guests and employees, operating POS, etc.) for shifts lasting up to 10 hours or more
• Stationary office work (writing, typing, phone calls, etc.) up to 1 hour at a time
• Frequently bend, twist, kneel, crouch, squat, and balance neck while performing other manual tasks
• Tasting/smelling when checking food/drinks
• Regularly work in cold storage areas as well as hot kitchen/grill areas, for inventory, maintenance, cleaning, product review and retrieval
• Ascend/descend ladder, step stool, stairs, occasionally
• Push/pull up to 200 lbs., using hand card, occasionally
• Lift items, including overhead up to 60lbs, occasionally
• Frequently reaches, grabs, lifts, moves, and/or carries items weighing up to 60 lbs. various distances throughout the restaurant, as necessary

Kobe is committed to making reasonable accommodations for individuals with disabilities consistent with the requirements of federal, state, and local laws and regulations.

Kobe Ichiban Japanese Steakhouse has been a cornerstone of the Orlando and Tampa dining communities since 1984. As a local staple with 13 locations across Central and West Coast Florida, we are renowned for our teppanyaki dining experience, where skilled chefs create unforgettable moments by preparing meals right at the table. We also offer traditional dining options, including a full-service bar, sushi, and hibachi dishes crafted in our kitchen. At Kobe, we pride ourselves on creating an upbeat and lively atmosphere that makes every visit a celebration. Join our team and be a part of a dynamic and established brand that has been delighting guests and shaping memorable dining experiences for four decades.

Salary : $60,000