About this position
About Us
We are a Japanese Yakiniku restaurant specializing in premium A5 Kuroge Wagyu, prepared in the authentic Japanese tradition. With established locations in Japan, Hong Kong, Malaysia, Thailand, and Indonesia, we are now bringing this experience to New York. As we continue to expand, we offer meaningful growth opportunities for dedicated hospitality professionals.
Role Overview
The Restaurant Manager oversees full store operations, profit management, hiring, people management, and license compliance. This role ensures smooth daily operations, consistent service standards, and strong financial performance while leading the FOH team with clarity, fairness, and professionalism.
Manager Responsibilities
Responsibilities include, but are not limited to:
Oversee daily restaurant operations with consistency and precision
Manage profit, labor cost, inventory, and operational expenses
Lead hiring, onboarding, and team development
Build a positive, fair, and professional workplace culture
Create schedules and adjust staffing based on business needs
Ensure compliance with DOHMH, FDNY, and SLA regulations
Maintain high service standards and resolve guest issues with care
Support FOH and BOH communication and workflow
Conduct performance reviews and coaching sessions
Oversee cleanliness, safety, and facility maintenance
Collaborate with ownership on financial goals and operational improvements
Required Licenses
DOHMH Food Protection Certificate
FDNY Certificate of Fitness
NYS SLA Liquor License – registered as manager
Qualifications
1+ years of restaurant management experience preferred
Strong leadership, communication, and interpersonal skills
Ability to manage a fast‑paced, high‑standard environment
Skilled in scheduling, labor management, and operational planning
Knowledge of Japanese cuisine or Yakiniku is a plus
Must be legally authorized to work in the U.S. without sponsorship
Must be of legal age to serve alcohol
Additional Information
This job description outlines the general nature of the role. Responsibilities may evolve based on business needs.
Base salary
$75,000 / year during training (first 3 months)
$80,000 / year after training
Annual raise of 3–5%, based on profit growth
Incentive bonus
5% of profit, paid every quarter
3% of profit when the profit margin is under 10%
Profit = Net Operating Income
Starts with the first quarter that begins after 6 months of employment. Until then: $1,500 per quarter.
Health insurance
ICHRA: the company pays from $300 per month.
Schedule & time off
2 days off every week
About 9 hours a day on average
14 days of paid time off a year, including sick leave
Please submit your resume and a brief introduction. Include whether you are applying for full‑time or part‑time and your availability.
Equal Opportunity Employer
Yakiniku Great is proud to be an Equal Opportunity Employer.
More detail about Yakiniku Great, please visit https://culinaryagents.com/entities/1053753-Yakiniku-Great
Location
New York .
The source lists New York but does not specify a city. Check the original listing for the work location and any remote-work conditions.
How to apply
Review the vacancy and complete the application on the employer or recruitment partner’s website. Requisition ID: WJ-3218799585.