Restaurant Manager

About Us We are a nationally recognized Japanese tonkatsu restaurant brand known for serving authentic, high-quality tonkatsu using premium pork, traditional panko breading, and house-made sauces. Our Los Angeles location is a flagship market for us, and we pride ourselves on consistency, hospitality, and operational excellence.

We are seeking a hands-on Restaurant Manager to lead our Los Angeles location and deliver an exceptional guest experience while driving strong financial and team performance.

Position Summary The Restaurant Manager is responsible for the overall daily operations of a single restaurant location, including team leadership, guest experience, financial performance, food quality, and compliance. This role requires a strong operational leader who thrives in a fast-paced hospitality environment and has a passion for authentic Japanese cuisine and service standards.

Key Responsibilities

Operations Management Oversee all day-to-day restaurant operations, including front-of-house and back-of-house execution. Ensure consistent preparation and presentation of all tonkatsu and supporting menu items according to brand standards. Maintain high standards of cleanliness, food safety, and sanitation (in compliance with LA County Health Department regulations). Manage opening and closing procedures and ensure operational readiness at all times. Monitor service flow and adjust staffing and floor management in real time to maintain efficiency and guest satisfaction.

Team Leadership & Development Recruit, hire, onboard, and train hourly staff, including servers, hosts, line cooks, and prep cooks. Create weekly schedules based on sales forecasts and labor targets. Provide coaching, performance feedback, and conduct performance reviews. Foster a positive, inclusive, and accountable team culture. Lead pre-shift meetings to reinforce standards, menu knowledge, and daily goals.

Guest Experience Ensure an exceptional guest experience that reflects authentic Japanese hospitality (omotenashi). Address and resolve guest concerns promptly and professionally. Monitor online reviews (Yelp, Google, etc.) and respond as appropriate. Build relationships with repeat guests and local community partners.

Financial Management Manage P&L performance for the location, including labor, food cost, and controllables. Monitor daily sales reports and key performance metrics. Maintain food cost controls through proper ordering, inventory management, and waste reduction. Approve invoices and manage vendor relationships. Support local store marketing initiatives to drive revenue.

Compliance & Safety Ensure compliance with all company policies, California labor laws, and local regulations. Maintain accurate records for payroll, scheduling, and employee documentation. Oversee safety protocols and incident reporting. Ensure all required certifications are up to date (Food Handler, ServSafe, etc.).

What We’re Looking For

Required Qualifications 3–5+ years of restaurant management experience (fast-casual or full-service preferred). Experience managing a single-unit P&L. Strong knowledge of labor management and food cost control. Experience hiring and developing hourly teams of 15–40 employees. Familiarity with POS systems, scheduling software, and inventory management tools. Valid Food Manager Certification (ServSafe or equivalent). Ability to work flexible hours, including nights, weekends, and holidays.

Preferred Qualifications Bilingual (English/Japanese or English/Spanish) a plus. Experience working in high-volume restaurants ($2M–$5M annual revenue). Experience with fast casual concepts. Experience with Japanese cuisine.

Key Competencies Strong leadership and coaching ability. High level of accountability and ownership. Detail-oriented with strong operational discipline. Excellent communication and conflict resolution skills. Guest-first mindset with strong hospitality instincts. Ability to remain calm and decisive under pressure.

Performance Expectations (First 90 Days) Demonstrate full understanding of brand standards and tonkatsu preparation process. Stabilize staffing and scheduling for optimal labor targets. Establish consistent execution of service standards. Build strong rapport with team members and key repeat guests. Meet or exceed sales and labor targets for at least one full operating month.

Compensation & Benefits Competitive base salary (based on experience). Performance-based bonus program. Health, dental, and vision insurance. Paid time off. Employee meal discounts. Growth opportunities within a nationwide brand.