Zuma , a global luxury Japanese restaurant collection has a once in a lifetime opportunity for an experienced, talented and creative General Manager to join us for the continued expansion of our award-winning brand.

With an array of award winning restaurants around the world, qualified candidates may be eligible for relocation opportunities  across our locations in the United States (New York, Boston, Miami, Las Vegas) and beyond. JOB SUMMARY:

To oversee and direct the seamless running of the overall restaurant, by providing a highly efficient and effective service while ensuring that all financial and statutory requirements are met, and supporting the delivery of outstanding customer service. Ensure that all systems and procedures are adhered to at all times. 

• Be actively involved in the selection and recruitment of personnel and continue to develop staff in all areas of managerial and professional development.
• To ensure that the brand and concept are reflected in all aspects of the Restaurant, front of house and back of house.
• To implement delivery of the business strategy in conjunction with the VP of Development and Operations, Head Office in London and the Executive Chef.
• Effectively oversee and direct the restaurant in a smooth and operational manner
• Manage all staff members, front of house and back of house, in the agreed standard of food service during shift.
• Guide and lead by example in all areas of restaurant conduct
• Liaise and co-operate effectively with all other associated members of staff in relation to all aspects of the production and service of food
• Train and develop employees, ensuring they have the necessary skills to perform their duties
• Respond to any changes in the restaurant as dictated by the needs of the operations and the company
• To maintain constant quality control of all areas of the restaurant, ensuring the required standards are always met
• To prioritize actions and delegate effectively
• To be self-reliant, working with minimal control and direction, acting on own initiative where necessary
• To ensure all necessary work is completed prior to the commencement of service
• To ensure all working areas of the restaurant are maintained in a clean and hygienic condition at all times
• To ensure that the agreed standards of service are supervised and adhered to
• To manage all aspects of the financial performance of the restaurant, in conjunction with the Company Directors.
• To abide by all federal, state and local labor, health and safety laws
• To have a complete understanding of the restaurant's policy relating to Fire, Hygiene and Safety; including staff training and adherence by all.
• To have a complete understanding of the restaurant’s employee handbook and adhere to the regulations contained within it.
• To develop an open culture of communication, both formal and informal and encourage employee involvement.