Restaurant Assistant Manager

At TENSHOU COLLECTION, the Assistant General Manager is the GM’s trusted second-in-command and a future GM candidate. You own daily operations, team performance, guest experience, and financial monitoring across all TESNHOU Collection units — operating under the GM’s direction while exercising independent judgment on day-to-day decisions. You lead through presence, precision, and an unwavering commitment to the TENSHOU standard.

Responsibilities Overview

• Own daily floor operations: service execution, opening/closing procedures, facility checks, and incident response.
• Supervise shared unit staff including Receptionists and Janitorial team; oversee all reservation management and guest communication.
• Monitor and enforce OSHA standards, health and safety regulations, and internal sanitation procedures.
• Lead unit-level people operations — recruitment, onboarding, training, labor scheduling, performance evaluations, and performance improvement plans.
• Own labor, food, and beverage cost monitoring; conduct variance analysis and present corrective action recommendations to the GM each period.
• Prepare and present weekly reporting — sales performance, reservation trends, and operational insights — for GM review and Japan partner sharing.
• Act as GM deputy in their absence — maintain full operational continuity and uphold service standards across all unit locations.
• Collaborate with partner restaurants in Japan to support budgeting, performance management, and strategic planning.
• Identify and lead process improvement initiatives; present proposals to GM and drive implementation of approved changes.
• Serve as the primary owner of all floor-level guest escalations — resolve with composure and decisiveness; develop strategies that strengthen guest satisfaction and brand loyalty.

Experience

— Minimum 3 years management experience in fine dining or luxury hotel/hospitality (supervising 10 staff); 5 years total industry experience preferred.

— Practical experience with POS systems and restaurant operations required.

— Business-level English proficiency required; conversational Japanese ability preferred.

— Bachelor’s degree in Hospitality, Business, or related field preferred; equivalent professional experience considered.

— Possesses exceptional communication, leadership, and relationship-building skills essential to luxury hospitality operations, fostering a positive workplace culture and enhancing employee retention.

— Ability to successfully manage multiple restaurant operations at the same time, exercising sound judgment, effective prioritization, and strong organizational skills.

— Strong interest in Japanese culture and cuisine highly desirable.

— Demonstrated leadership trajectory with clear aspiration to advance into a General Manager role; operates with GM-level ownership within the boundaries of the role.

Schedule Expectations

— Full-time, salaried. Must be available evenings, weekends, and holidays.

— Schedule varies based on operational needs; flexibility is required and expected.

— On-call availability during critical operational situations.

Physical Requirements

— Ability to stand and walk for extended periods (8–12 hours).

— Ability to lift or carry items up to 50 lbs to assist guests or support restaurant operations.

— Frequent movement and close guest interaction in a fine dining counter-seat environment; high attention to detail required.

— Visual and auditory acuity to monitor a full dining room