Tenshou Collection is an intimate omakase collection bringing Japan's finest culinary traditions to the United States — the real Japan, as it's meant to be experienced.
Each counter is helmed by chefs drawn from Japan's top 100 restaurants, delivering an immersive, counter-only dining experience built on the art of omotenashi. From Edomae sushi to open-flame craft, every seat is a rare, close encounter with the true essence of Japanese cuisine.
Opening in West Hollywood and Las Vegas in 2026 followed by locations in New York. Tenshou Collection is assembling its founding teams now — culinary, front of house, and management. Be part of something exceptional.
Experience Japan, one seat at a time.
CORE RESPONSIBILITIES
Operations
— Own the full guest experience from reservation through farewell — every service, every shift.
— Conduct pre-shift briefings every service: reservations, team notes, focus KPI, and one Kando intention.
— Manage daily opening and closing procedures; ensure all standards are met before first guest arrival.
— Oversee inventory management, ordering, and vendor coordination in partnership with culinary leadership.
— Monitor labor, COGS, and revenue against targets; report weekly to COO.
— Ensure full compliance with all California labor laws, food safety regulations, and ABC licensing requirements.
People Leadership
— Hire, onboard, train, and develop all unit-level team members per Tenshou standards.
— Conduct monthly KPI reviews for all team members; deliver structured, specific feedback.
— Manage progressive discipline in compliance with Company policy and California law.
— Build a team culture rooted in Omotenashi, Kando, Wa, and Kaizen.
— Coordinate with HR on all personnel actions: offers, changes, separations, and compliance.
Guest Experience
— Introduce yourself to every table during service. Own guest relationships at the highest level.
— Lead all guest recovery situations with composure and decisiveness — no issue escalates past the GM.
— Track and respond to all guest feedback: in-person, digital, and internal reporting.
— Create the environment where PMA can thrive — it starts with how you walk in.
— Hold accountability with optimism: correct firmly, coach with belief.
— Turn every difficult moment into a teaching opportunity — never a punishment.
— Protect team morale through transition, pressure, and uncertainty.
— Praise publicly, correct privately — always specific, always tied to the why.
— Log at least one Kando moment per service and share it with the team.
QUALIFICATIONS & SKILLS
— Minimum 5 years progressive hospitality leadership experience; 2+ years as GM of a fine dining or luxury concept.
— Demonstrated P&L management and labor cost control.
— Exceptional written and verbal communication in English; Japanese language a plus.
— Proficiency in POS systems, scheduling platforms, and reservation management tools.
— Deep knowledge of Japanese culinary culture and luxury hospitality standards.
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.
Pay: $100,000.00 - $120,000.00 per year
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Health insurance
- Paid time off
- Paid training
- Vision insurance
Work Location: In person
