Now recruiting due to business expansion!
Join our rapidly expanding entertainment company as we introduce one of our newest projects, a Japanese Food Hall!
Overview:
The General Manager (GM) is responsible for leading the operations, profitability, team development, and guest satisfaction for a Japanese cuisine food hall comprising up to 14 unique stalls. The GM will ensure the entire food hall reflects exceptional quality, efficiency, cultural authenticity, and a seamless guest experience across diverse Japanese food concepts such as ramen, curry, yakitori, udon, and more. They will proactively lead the store to ensure achievement of business goals in revenues, expense, profitability, customer satisfaction, inventory shrinkage, and employee morale.
Essential Duties:
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Lead daily and long-term food hall operations, ensuring alignment with sales, labor, and cost targets.
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Drive food hall-wide revenue through effective implementation of promotions, guest experience strategies, and team accountability.
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Audit department managers to ensure all stalls comply with health, safety, and operational standards.
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Build cross-functional leadership by training managers, supervisors, and staff in customer service, Japanese food standards, and operational efficiency.
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Oversee accurate preparation of reports: sales, COGS, labor, and inventory for corporate review.
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Create managers’ monthly schedule & audit department schedules
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Provide store operations and personnel budget plan to Executive Management for review and approval.
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Prepare and present performance evaluations and counseling notices to direct reports.
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Know and understand all store employee job responsibilities.
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Performs special projects and other miscellaneous duties as assigned by DM, RDO, or Executive Management Team.
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Monitor stall-level compliance with alcohol service laws, food safety, and labor regulations.
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Regularly audit till management, transactions, refunds, and vendor-specific compliance.
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Oversee implementation of corporate directives, brand guidelines, and standard operating procedures.
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Handle escalated customer issues and support guest recovery with empathy and professionalism.
Human Resources:
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Build a high-performing, diverse team that respects hospitality standards.
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Lead onboarding and training for new managers and stall employees.
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Conduct employee evaluations and maintain a strong culture of accountability.
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Monitor store staffing on a daily basis to ensure each department is adequately staffed.
Auditing:
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Audit refund and/or credits against itemized sales from previous day.
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Audit cash drawers and transactions.
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Audit and track special events.
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Assist with creating Daily Audit Report with sales information and auditing discoveries for executive management.
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Research problems discovered during audits.
Safety, Loss Prevention and Procedural Compliance:
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Assist with administering IIPP procedures, Safety Program and procedures.
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Assist with curbing internal and external theft.
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Ensure satisfactory maintenance, appearance and condition of assigned facilities to comply with security, safety and environmental codes and ordinances.
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Enforce compliance with all local, state, federal regulations and company policy pertaining to safety and loss prevention.
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Comply with all OSHA requirements.
Non-Essential Duties:
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Contributes to improvement or more efficient and less expensive ways and means in store processes.
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Assists in the research and development of resources that create timely and efficient store workflow.
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Performs special projects and other miscellaneous duties as assigned by Executive Management.
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Assist with maintaining store IIPP and OSHA records.
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Maintains high ethical standards in the work place.
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Reports all irregular issues and problems to Executive Management for solution.
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Maintains good communication with all workers including outside contacts.
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Complies and maintains confidentiality of all company policies and procedures.
Qualifications:
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Bachelor's degree preferred but not required.
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3+ years of general management experience in food halls, food courts, or Japanese restaurant environments.
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Strong working knowledge of Japanese cuisine and food service practices.
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Proven ability to manage multi-unit or multi-vendor teams.
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Certified or willing to obtain local food manager and alcohol certifications.
Work Environment:
While performing the duties of this job, the employee regularly works in a bowling center/arcade environment where high levels of noise, dust and activity can be expected. The noise level in the work environment is usually loud.
Physical Demands:
While performing the duties of this job, the employee is regularly required to bend, stretch, twist, climb and have a high level of mobility/flexibility in small spaces. The employee is required to stand and walk for extensive periods of time without breaks during busy times. In addition, the employee will need to be able to use their hands/fingers to handle and feel and reach with hands and arms. Lifting and/or moving up to 100lbs with assistance is required.
Benefits:
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401(k) matching.
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Dental insurance.
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Health insurance.
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Paid time off.
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Paid training.
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Vision insurance.
