General Manager

The General Manager at KYU plays a pivotal role in overseeing the overall operations of the restaurant, ensuring that all aspects of service, kitchen operations, and guest experiences align with KYU’s standards and values. This role involves managing the team, optimizing business performance, and fostering a positive environment for both guests and staff.

Responsibilities:

• Oversee daily operations of the restaurant, ensuring smooth and efficient service while maintaining high standards of quality and guest satisfaction.
• Lead, mentor, and develop the management team and staff, providing guidance and support to drive performance and professional growth.
• Manage financial aspects of the restaurant, including budgeting, forecasting, and financial reporting to ensure profitability and cost control.
• Develop and implement strategic plans to drive sales, improve service, and enhance the overall guest experience.
• Ensure compliance with all health, safety, and sanitation regulations and procedures.
• Handle guest relations, addressing and resolving any issues or concerns to ensure a positive and memorable dining experience.
• Oversee hiring, training, and evaluation of staff, including conducting performance reviews and managing disciplinary actions as needed.
• Create and manage staff schedules, ensuring adequate coverage for all shifts and optimizing labor costs.
• Review and approve inventory orders, manage supplier relationships, and control inventory levels to minimize waste and reduce costs.
• Collaborate with the Executive Chef and other key staff to develop and update menu offerings, ensuring they meet guest expectations and operational standards.
• Monitor and analyze key performance indicators (KPIs), making data-driven decisions to improve service, efficiency, and profitability.
• Ensure effective communication and coordination between front-of-house and back-of-house teams to deliver seamless service.
• Lead and participate in regular management meetings to review performance, address operational issues, and plan for future initiatives.
• Foster a positive and inclusive work environment, promoting teamwork and maintaining high levels of staff morale.
• Maintain updated documentation, including employee files, operational checklists, and policy manuals.
• Performs other duties as assigned. 

Qualifications:

• 7 to 10 years of experience in a management position within the restaurant or hospitality industry, preferably as a General Manager or similar role.
• Proven track record in managing high-volume and fine dining establishments.
• Strong leadership and team-building skills with a focus on staff development and performance management.
• Excellent financial acumen, with experience in budgeting, forecasting, and cost control.
• Exceptional communication and interpersonal skills, with a strong ability to build relationships with guests, staff, and suppliers.
• High attention to detail and a commitment to maintaining high standards of service and operational excellence.
• Proficiency in MS Office, restaurant management software, and POS systems.
• Ability to work flexible hours, including evenings, weekends, and holidays as needed.